Ingredients
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1/2 Lb. Fettuccine Pasta
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1/4 Cup Sliced Scallionsfinely sliced
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1/2 Cup Grated Parmigiano Cheeseyou can use Parmesan instead
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1 crushed Garlicmedium size
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1 juiced Lemonzest of one medium lemon
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3/4 Cup of Milk
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2 tablespoons Chopped Basil - Fresh
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1 tablespoon Olive Oilextra-virgin is reccommended
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YOU CAN ALSO ADD
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1 tablespoon
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1 tablespoon
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1 tablespoon
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1 tablespoon
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1 tablespoon
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2 tablespoons
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1/2 Cup
Steps for Original Fettuccine Alfredo (& Variations)
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1
Done
10 Minutes
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Prepare the Fettuccine PastaCook Fettuccine Pasta as directed on the package or, we recommend to make it al-dente. To make the pasta al-dente, you will need a lot of water too. Fill it with water, put it on fire and add salt. Do not just give a single tap of the salt shaker (give at least 5 taps)! This will give the paste and flavor boost. Bring the water to a full boil. Put the Fettuccine pasta into the boiling water and mix, mix, mix! Depending on what Fettuccine pasta you bought, cook as directed on package. Continue stirring even if you'll do your biceps workout in your kitchen. Using a slotted spoon (or your utensil of choice), fish out a single pasta, let it cool a bit, then take a bite. If it's al-dente, then take out your pasta... if no, let the pot on the heater and try again in one minute. |
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2
Done
5 Minutes
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Make the Alfredo SauceIn a frying pan add 1 tablespoon of Virgin Olive Oil, 3/4cup of Milk, 1/2 Cup Grated Parmigiano Cheese, 1/4 Cup sliced Scallions, 2 tablespoons of chopped Basil and one crushed Garlic. Cook them all over medium heat until they are bubbly, stirring constantly. |
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3
Done
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Wrapping all up.In a serving dish, place the Fettuccine Alfredo first and then the Alfredo Sauce. Bon appétit! |
Additional Info for Original Fettuccine Alfredo (& Variations)
The original recipe for Fettuccine Alfredo is one very simple pasta dish made from tossed Fettuccine with butter and Parmigiano cheese. In this recipe, you can find additional ingredients (& variations), which can be added as we are different persons with different tastes. Keep in mind that the Steps are made for the original recipe. The variations or additional ingredients can be found below.
Content on this page…
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- Did you Know?
- About the Fettuccine Pasta
- About the original recipe for Fettuccine Alfredo
- What is the difference between Alfredo and Carbonara sauce?
- Is fettuccine alfredo healthy?
- Adding more ingredients to the original Fettuccine Alfredo Recipe for a better taste
- A short WikiHistory for original Fettuccine Alfredo
- How can I thicken Alfredo sauce without flour?
About the Fettuccine Pasta
There are two sides of fettuccine pasta: The one you find in every supermarket and the one from Italian restaurants, which is made freshly on spot. The Fettuccine made freshly in Italy has a lighter and eggier flavor. Depending on the Italian restaurant, the Fettuccine recipes may vary, also the ingredients used. Therefore, one of the few original recipes with Fettuccine will remain Fettuccine Alfredo due to its sauce.
About the original recipe for Fettuccine Alfredo
One of the simplest yet most tasty Fettuccine recipes is Fettuccine Alfredo. The original dish made by Alfredo di Lelio has had heavy cream and a mixture of cheeses, such as Parmigiano, fresh pepper, and salt on top. Some history reports are saying that Alfredo used only butter instead of another fancy cream, but this is only a “legend“. Every time I have this type of pasta in the kitchen, my mind goes directly to fettuccine Alfredo. The simple, yet tasty result is one of the best meals I ever knew. BUT, there is a but, I make this dish rarely due to a large amount of saturated fat found in its nutrition.
What is the difference between Alfredo and Carbonara sauce?
I get this question a lot and is a good one. As both are white sauces, Alfredo is made from butter and/or other cheeses (mostly Parmigiano), parsley, heavy cream, and minced garlic. Carbonara, on the other hand, is made from pecorino romano, eggs, black pepper, and guanciale. The thing is these two sauces are very different, but it’s better to taste the two dishes at the same time to know the true difference.
Is fettuccine alfredo healthy?
As I have said above, the fettuccine Alfredo needs to be made with moderation. It has good nutrition benefits but the problem is saturated fat. Take a look at the following paragraph about the health benefits of fettuccine written by livingstrong.com:
While this tasty dish offers healthy carbohydrates, fiber, protein, vitamins and minerals, its other nutritional facts may give you pause. The saturated fat, sodium and cholesterol content in fettuccine Alfredo make this a food best eaten in moderation.
Adding more ingredients to the original Fettuccine Alfredo Recipe for a better taste
- As a variation, you can add the following ingredients for a personalized taste of this recipe: 1 (one) tablespoon of Green Beans, Corn, Red Pepper, Shrimp, and Broccoli. You can add only one, two, or you can mix them all. Your dish, your choice.
- Another variation for this dish is adding Dried Basil instead of Fresh Basil. The last variation is using Parmesan instead of Parmigiano. The taste is almost the same but has a lighter presence in the original flavor.
- Even if you use the additional ingredients above or you’ll stick with the original recipe, we assure you that you’ll like it. The variations will be added to the ingredients list.
A short WikiHistory for original Fettuccine Alfredo
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (‘Roman pasta’) by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the noodles in broth or water and adds butter, “good cheese” (the variety is not specified) and “sweet spices”.
How can I thicken Alfredo sauce without flour?
Using flour to thicken Alfredo sauce doesn’t affect too much the taste of the sauce, but don’t overuse it. Make sure that the sauce is simmering nicely. For example, you can dilute 3 tablespoons of flour in a half cup of water.
