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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fettuccine Alfredo Recipe

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This recipe for Fettuccine Alfredo is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick of butter, room temperature
1 T. flour
1 pint heavy cream
1 c. grated parmesan cheese (for best flavor use freshly grated parmegiano-reggiano)
Directions:
Directions:
Melt butter in a skillet or saucepan. (if you like a little garlic flavor add chopped garlic at this point and saute til fragrant). Stir in flour until smooth, then whisk in cream and heat to a simmer. Stir in the cheese and heat through but DO NOT BOIL or it will separate. Add hot pasta, toss to coat, and serve immediately garnished with freshly chopped basil or parsley if desired.
Personal Notes:
Personal Notes:
Surprisingly enough the original Fettuccine Alfredo had only three ingredients; fettuccine, butter, and parmegiano-reggiano cheese -- that's it, no cream! Warm a pasta platter, add pats of butter, add hot fettuccine noodles and begin to toss gently, stopping frequently to add the cheese.

However, since most of us don't have that great Italian pasta tossing skill nor the rich European butter and cheese available to them here's an Americanized version which is easy, and delicious.

 

 

 

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