Pasta tossed with butter and parmesan dates back to the medieval times. But the now popular ‘Fettuccine Alfredo’ was created in more recent years by “Alfredo Di Lelio”. In early 1900s, he got busy in his kitchen creating a rich, comforting, creamy and delicious dish to bring back the lost appetite of his wife, a new mother. Fast forward a few decades, this dish today is by far the most popular entree served in an Italian restaurant internationally.
You can make the dish the traditional way of adding cheese and butter to cooked fettuccine along with some water (in which the pasta was cooked) and vigorously mixing it with a fork until the cheese emulsifies into a creamy texture or you can make this sauce before hand and make an easy weeknight dinner. I also use this sauce with other type of pasta, on pizzas, for white lasagna, casseroles and on occasion as a dip to make Broccoli appealing.
Time for Prep: 10 mins Time to Cook: 10 mins Yield: 12 0z Level: Easy
- 4 tbsp butter
- 1/2 cup heavy cream
- 4-5 garlic cloves, finely chopped (roasted cloves taste better)
- 1 cup freshly grated Parmigiano-Reggiano (parmesan)
- 1/2 tbsp thyme, finely chopped
- 1/2 tbsp oregano, finely chopped
- 2 tsp fresh ground black pepper
- Melt butter in a pan.
- Add the garlic and sauté for a couple mins.
- Slowly pour in the heavy cream, keep whisking while bringing to a boil.
- Reduce heat, add the grated parmesan and continue whisking until everything is well blended into a smooth paste.
- Add in the thyme, oregano and ground black pepper, whisk it in.
- Butter cultured ‘European style’ results in creamier sauce.
- If you want to cut down on the richness, then replace the cream with half and half or whole milk.
- For richer flavor use fresh herbs and garlic.