Creamy and Delicious Fettuccine Alfredo
Fettuccine Alfredo is a timeless Italian classic that has captured the hearts of many. Its origins can be traced back to Rome, where it was first created by Alfredo di Lelio in the early 20th century. He wanted to create a simple yet delicious dish for his pregnant wife, and thus, Fettuccine Alfredo was born.
Over time, the dish gained popularity and became a staple in Italian-American cuisine. The combination of butter, cream, and Parmesan cheese creates a luxurious sauce that perfectly coats the fettuccine noodles, making it a favorite among pasta lovers.
This recipe stays true to the original while adding a touch of modern flair. It's perfect for a romantic dinner or a cozy family meal, and it's sure to impress your guests with its rich, velvety taste.
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the heavy cream and whisk to combine.
- Stir in the grated Parmesan cheese, salt, black pepper, and garlic powder. Continue to cook, stirring constantly, until the sauce thickens and becomes smooth.
- Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly with the sauce.
- Serve immediately, garnished with chopped fresh parsley.