As legend has it, around 1914, Roman chef Alfredo Di Lelio created a dish that takes his name by combining eggs, butter and Parmigiano-Reggiano. Fettuccine Alfredo dishes have since evolved into a cheese highlighter in practically every Italian-American restaurant in America.
Traditionalists will tell you that all you need to make this classic is freshly grated Parmesan cheese, a stick of butter, and, well, fettuccine. pasta recipeBut for those who want a foolproof dish, with each noodle cooked in a deliciously smooth and silky Alfredo sauce, we reckon a little heavy cream never hurt anything. associate food editor Kendra Vaculin This is called a “sauce insurance policy.” Cream is an excellent medium for emulsifying starch. pasta water With butter and cheese so everything comes together to a velvety finish with very little work required. Even cheese is best when it is “grated” in your food processor or high-powered blender and cut into grain-sized pieces; No hand grater required.
Of course, just like your favorite stop-in spot, you can customize the dish with mix-ins. For Chicken Alfredo, place slices Feta-Brined Grilled Chicken At the top. For Shrimp Alfredo, add one pound of peeled, deveined shrimp just before the final addition of butter. Or blanch some broccoli or asparagus in salted water before slicing your pasta. Then reheat the vegetables while tossing the pasta to finish.
