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Watch how to make creamy and rich fettuccine Alfredo. This sensational sauce combines cream, butter, and two types of cheese.
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Allrecipes member erinmarie created this recipe for to-die-for fettuccine alfredo by modifying her mother’s recipe she says my boyfriend is a fettuccine alfredo connoisseur and he scrapes the pan every time and she adds I get nothing but rave reviews for this dish we’ll start by bringing a large pot of
Lightly salted water to a boil add 24 ounces that’s one and a half pounds of dry fettuccine pasta cook it for eight to ten minutes or until it’s al dente once the pasta has cooked we’ll drain it but while it’s still cooking let’s make the sauce place your largest saucepan
Over low heat you want a saucepan that has deep enough sides to hold all the pasta add 3/4 of a pint that’s one and a half cups of heavy cream then add one cup that’s two sticks of softened butter break the butter up into smaller pieces
And use a spoon to incorporate it slowly cook and stir the cream until the butter is melted then add a bit of salt A dash of garlic salt or garlic powder and black pepper to taste add 3/4 of a cup of grated Romano cheese and half a cup of grated Parmesan cheese stir well over medium heat until the cheese is melted and the sauce is smooth the cheese actually thickens the sauce drain
The cooked pasta in a colander and add the pasta to the sauce toss it well until the pasta is thoroughly coated and serve it immediately if you have leftover fettuccine alfredo just microwave it on a low setting adding a little extra cream if needed but fair warning there might not be any leftovers
21 Comments
Wayyyyyyy too much butter. totally unnecessary unless you want to get a heart attack in 5 years
I'm 13 years old and idk how to cook so I found this recipe and i made soon my family got home and ate some and said it was so delicious thanks very much for the recipe
u know its a shit or basic recipee when it dosnt start witha rue
No yolk is no Alfredo…
there's so much butter but this turned out delicious
Not enough butter
I've made this recipe several times except for I have never used romano, only parmesan, and I add shrimp at the end that I previously cooked in olive oil, little butter and lots of fresh minced garlic. Also, Italian parsley of course on top.
Delicious heart desease alfredo pasta. Must be delicious but daaaaamn! cream and 2 sticks of butter?! Nooo
That's a lot of butter lol
You lost me at garlic salt, also no parsley? Come on man, it's an easy dish anyway, why halfass it?. Fry or boil chicken, cook pasta (any type) toss butter into a sauce pan on medium heat then toss garlic in once it melts, then after a few minutes add heavy cream, then once that heats up add grated cheese, parmasean is necesssary, but you can add cheddar or your favorite cheeses as well, stir and let simmer and make sure everything is melted…pepper and salt are optional. put that crap on any type of pasta and watch your dreams come true.
2 sticks of butter😵😵 .. oh my jod
My sauce separates: the butter, cheese, and heavy cream are distinguishable. Is this supposed to happen and is there a way to prevent it?
Geez heart attack on a plate, y’all make Paula deen blush!
This is a cop-out. Frankly, it’s easy to make anything delicious with cream, butter and cheese. Voila: heart-attack-and-blocked-arteries on your plate! Happy by-pass..
You should no That “Fettuccine Alfredo are not a thing in Italy,” but in
the US it has become a staple in many restaurants that brand themselves
Italian. In Italy, the dish is most similar to what Italians call pasta
burro e parmiggiano (pasta with butter and parmesan cheese). Italians
eat this, but at home, and would never dream of ordering it in a
restaurant, t in Italy, this way of making pasta is often referred to as
pasta del cornuto – which translates as “cuckold’s pasta”, because
making it betrays an absence of time or care put into the simple meal,
The even more popular way of serving pasta Alfredo in the US – with
chicken – is beyond imaginable. It is not just poultry and pasta that
are not allowed to mix – meat and pasta very rarely make it on to the
same plate. Pasta is one course (primo) and meat is another, fully
separate course (secondo). Please watch How to Make Fettuccine Alfredo @
The real Italian food, that you can find in Italy, is very different
from the Italian-American one. Here in Italy we don't know a lot of
recipes that you define "traditional", such as spaghetti with meatballs
or fettuccine alfredo. We don't even know what a chicken parmigiana is!
We don't have this recipe, but if we had, it probably would be called
"chicken alla pizzaiola" (because the sauce reminds the topping of a
pizza). We have "melanzane alla parmigiana" which is a recipe made with
eggplant, not with chicken.
It was meh.. seen way better recipes
wrong: there is no cream in real alfredo ; / It's just: parmesan, butter, pasta water to incorporate. Alfredo is NOT a sloppy cream sauce.
How many cup of milk should i use instead of heavy cream
You forgot the freshly grated nutmeg.
I had a heart attack just viewing this.
Made this dish several times and yep it never disappoints. Will make it again this weekend but I think my grandkids would want chicken and mushroom in it. Thank you I love this dish.