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Pasta Alfredo
Created by: Howcan Team
Ingredients
- 12 oz fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, bring water to a boil and cook 12 oz of fettuccine pasta according to package instructions. Drain and set aside.
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat.
- Stir in 1 cup of heavy cream and bring to a simmer.
- Add 1 cup of grated Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of garlic powder. Stir continuously until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the Alfredo sauce.
- Garnish with 2 tablespoons of chopped fresh parsley and serve hot.
- Enjoy your creamy and delicious pasta Alfredo!
Pasta Alfredo, also known as Fettuccine Alfredo, is a classic Italian dish that originated in Rome. It was created by Alfredo di Lelio in 1914 as a simple yet indulgent dish for his pregnant wife. The original recipe consisted of fettuccine pasta tossed with butter and Parmesan cheese, creating a rich and creamy sauce. The dish gained popularity when Hollywood stars visited Alfredo's restaurant, "Alfredo alla Scrofa," and brought the recipe back to the United States. Today, the best versions of Pasta Alfredo can be found in Rome, where chefs use high-quality ingredients like fresh pasta, butter, and Parmigiano-Reggiano cheese to create the perfect balance of flavors. It's important to use real butter and freshly grated Parmesan for an authentic taste. While the classic recipe remains popular, variations with added ingredients like cream, garlic, and protein are also enjoyed worldwide.
25 min
4
650 calories
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