Ingredients
- 100g unsalted butter
- 200g heavy cream
- 150g grated Parmesan cheese
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- 400g fettuccine pasta
Per serving
Calories: 420 kcal
Proteins: 6 g
Fats: 42 g
Carbohydrates: 6 g
Method
-
In a large pot, bring salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
-
In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about a minute until fragrant.
-
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally.
-
Gradually add the grated Parmesan cheese while stirring continuously to create a smooth and creamy texture. Keep stirring until all the cheese has melted and the sauce thickens slightly. Season with salt and pepper to taste.
-
Once the sauce has reached the desired consistency, remove the pan from the heat.
-
Toss the cooked fettuccine into the Alfredo sauce, ensuring that the pasta is well-coated with the creamy mixture.
-
Serve immediately on individual plates or in a large serving dish.
Alfredo sauce is a rich and indulgent white sauce originating from Italy. It is known for its velvety texture and deliciously creamy taste, making it a favorite among pasta lovers worldwide. The combination of butter and Parmesan cheese creates a luxurious sauce that elevates a simple pasta dish to a gourmet experience. While it’s not the lightest option in terms of calories and fat content, it’s a delightful treat for special occasions or when you want to indulge in a comforting, restaurant-quality pasta dish at home.
Facts about Alfredo Sauce:
- Alfredo sauce was created by Alfredo di Lelio, an Italian chef, in the early 20th century. The original version was much simpler, containing only butter and Parmesan cheese, without the addition of cream.
- In Italy, this sauce is known as “Fettuccine Alfredo,” and it remains a popular dish in many Italian-American restaurants worldwide.
- The dish gained popularity in the United States when Mary Pickford and Douglas Fairbanks, two Hollywood stars, dined at Alfredo’s restaurant in Rome during their honeymoon in the 1920s. They loved the dish and promoted it back in the States.
- While the classic Alfredo sauce recipe is a favorite, many variations exist today, incorporating ingredients like garlic, parsley, or nutmeg to enhance the flavor.
- Despite its rich taste, Alfredo sauce is relatively quick and easy to make, making it an excellent option for a delicious and satisfying weeknight dinner.
