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Killer's Fettuccine Alfredo
Created by: Howcan Team
Ingredients
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, bring water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a simmer. Let it cook for 5 minutes, stirring occasionally.
- Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
- Season the alfredo sauce with salt and pepper to taste.
- Add the cooked fettuccine to the saucepan and toss to coat the pasta evenly with the alfredo sauce.
- Garnish with chopped parsley and serve hot. Enjoy!
Killer's Fettuccine Alfredo has a rich history dating back to early 20th century Rome, where it was created by Alfredo di Lelio. This creamy pasta dish gained popularity in the United States in the 1970s, and has since become a staple in Italian-American cuisine. The key to a perfect Fettuccine Alfredo lies in the quality of the ingredients, particularly the Parmigiano-Reggiano cheese and the butter. The dish is best enjoyed at authentic Italian restaurants, where skilled chefs expertly blend the creamy sauce with al dente fettuccine. For a unique twist, some chefs add grilled chicken or shrimp to enhance the flavor profile. Today, the best versions of this dish can be found in renowned Italian eateries across the United States, such as in New York City's Little Italy or San Francisco's North Beach.
30 min
4
650 calories
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