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Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fettuccine alfredo. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fettuccine Alfredo is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fettuccine Alfredo is something which I’ve loved my entire life. They’re nice and they look fantastic.
So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn't have garlic. Garlic is an American addition to the dish. I didn't leave it out on accident, nor am I preparing the dish incorrectly.
To begin with this particular recipe, we must first prepare a few ingredients. You can have fettuccine alfredo using 12 ingredients and 9 steps. Here is how you can achieve that.
Components of Fettuccine Alfredo:
- Take 16 ounces fettuccine
- Make ready 2 tablespoon butter
- Take 4 garlic cloves, finely chopped
- Get 2 tablespoon flour
- Make ready 1 1/4 cups milk
- Make ready 1 1/4 cups heavy cream
- Get 2 1/2 cups grated Parmesan cheese, 2 cups and a 1/2 cup
- Make ready 2 ounces cream cheese
- Make ready 1 teaspoon kosher salt
- Get 1 Tablespoon chopped parsley
- Prepare 1/4 teaspoon ground black pepper
- Prepare 12 ounces Grilled chicken or shrimp (Optional)
Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn't be easier to make! Our recipe is a little untraditional (there's heavy cream) but it's just as easy. A few simple tips to make the perfect Alfredo Sauce. While Fettuccine Alfredo is the Italian-American classic, the sauce is great with any pasta you want.
Instructions To Make Fettuccine Alfredo:
- Cook the Fettuccine according to package directions.
- In a medium sauce pan melt the butter over medium heat.
- Add the finely chopped garlic and cook 1 minute, stirring frequently. Do not brown.
- Stir in flour.
- Slowly add the milk and cream stirring with a whisk.
- Simmering lightly Cook 15 minutes stirring constantly with a wooden spoon or high temperature spatula.
- Add 2 cup of the Parmesan cheese, cream cheese and kosher salt. Stir with a wooden spoon or high temperature spatula while cheeses melt.
- Mix the sauce with the hot pasta, and add in the remaining remaining 1/2 cup of Parmesan,chopped parsley and ground black pepper.
- We added 12 ounces of grilled chicken as we tossed the hot pasta in step 8 and we also have used grilled shrimp. :)
The "Alfredo" in fettuccine Alfredo is Alfredo di Lelio who operated a restaurant in Rome. Legend has it that he fancied up a basic pasta with butter-and-cheese to appeal to his wife, who was suffering from morning sickness. When he later served it at his restaurant, it was a hit, and fettuccine Alfredo was born. The first time I had "real" Fettuccine Alfredo, however, I was in New York City, which might as well have been the Fettuccine Alfredo capital of the world, it was so darn divine. I was in the seventh grade and I watched as the waiter wheeled a cart to our table—a cart holding four ingredients: a platter full of piping hot pasta (drained.
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