Homemade Fettuccine Alfredo, a pasta favorite

Tina Howell

Fettuccine alfredo is one of my favorites pasta dishes to make. Alfredo sauce is a delicious, rich and creamy white sauce, made from scratch that is so versatile. You can eat it alone or mixed with grilled chicken or shrimp. It can also be used a dipping sauce for breadsticks or on pizza as well.

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According to Wikipedia, fettuccine alfredo is an Italian pasta dish named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century. The "ceremony" of preparing it tableside was an integral part of the dish. Many Italian restaurants today still prepare their alfredo sauce in the same way. The dish became widespread and eventually spread to the United States, where it remains popular. The recipe has changed, and its commercialized version with heavy cream and other ingredients is what is so well known today.

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This is one of my favorite recipes for fettuccine alfredo, enjoy!

INGREDIENTS:

  • 6 tablespoons of butter
  • 1 tablespoon of garlic, minced
  • 1/2 cup of parmesan cheese, shredded
  • 1 cup of Romano cheese, shredded
  • 2 1/2 tablespoons of all-purpose flour
  • 2 cups of heavy whipping cream
  • 1 cup of whole milk
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1 lb. of cooked fettuccine noodles (but you can use any pasta of choice)

DIRECTIONS:

  • In a large skillet, heat up the butter until it has completely melted.
  • Add the garlic and sauté' approximately 2-3 minutes
  • Add the flour and whisk until completely blended
  • Add the heavy whipping cream and milk, whisk together
  • Add the Romano and parmesan cheeses, stir until cheeses are completely melted
    (sauce will thicken quickly)
  • Toss the alfredo sauce with cooked fettuccine pasta and serve immediately.

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