The fettuccine Alfredo is a very popular dish in the United States, but contrarily on what we might think and as its name suggests, it has Italian origins.
It is a dish born in the early twentieth century, which is prepared in a moment flavoring fettuccine with butter and grated Parmesan cheese. A perfect dish for the little ones or simply for palates who love simple tastes.
Let’s see, therefore, how to prepare a plate of fettuccine Alfredo.
- 400 g of fettuccine
- 1 cup butter
- 2 and 2/3 cups grated Parmesan cheese
- Salt, to taste
- pepper, to taste
Cook the fettuccine in plenty of salted water brought to a boil. The cooking varies depending on the brand of fettuccine used but is usually around 5-6 minutes. Add some oil to the cooking water so that the fettuccine Alfredo does not stick in this phase.
When the fettuccine is ready, drain and add them to a bowl and add also the butter. Keep aside a little cooking water because you will need it for the preparation of the fettuccine Alfredo.
When the butter has melted, add the cheese and lengthen the preparation with the cooking water kept aside. In this way, everything will blend perfectly creating a homogeneous and very good sauce.
At this point, the fettuccine Alfredo is practically ready so salt them if necessary, and add some pepper. All that remains is to serve the fettuccine Alfredo still warm to your guests to appreciate them.
The fettuccine Alfredo is excellent to eat immediately when they’re still hot.
If you need it, however, store the fettuccine Alfredo for a couple of days at most in the refrigerator covered with cling film or closed in an airtight container so as not to dry out too much; pass them in the pan before serving the fettuccine Alfredo.