Best Fettuccine Alfredo Recipe


A fettuccine alfredo recipe is an easy and delicious dish to cook at home. A thick alfredo sauce with rich cream and parmesan cheese is so satisfying and decadent. Shrimp fettuccine, chicken
fettuccine, mushrooms –you can add anything you like to the noodles and alfredo sauce, but a simple and classic Fettuccine alfredo dish is one of my favorites …a classic Italian recipe so good
it doesn’t need any bells and whistles.
A printable copy of this Fettuccine Alfredo Recipe and more tips on how to prepare it can be found at

Fettuccine Alfredo Recipe …easy to make Alfredo Sauce


Give this easy fettuccine recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:

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What You Need To Make a Fettuccine Alfredo Recipe

10 oz FETTUCCINE NOODLES
4 Tbsp BUTTER
¼ cup OLIVE OIL
1½ cups CREAM
10-15 cloves GARLIC (finely chopped)
2 cups PARMESAN CHEESE (finely shredded)
SALT and PEPPER (to taste)
PARSLEY (if you like, chopped)

How To Make Classic Fettuccine Alfredo

Heat a large skillet on medium heat and add the butter and oil.
When oil is hot, add garlic and saute for 20-30 seconds.
Add salt and pepper to taste.
Add cream and mix well.
Stir the parmesan cheese into the skillet.
Adjust the stove top temperature as needed.
Stir the sauce until it is smooth …the sauce will thicken even more after it is off of the stove.
Add chopped parsely if you like!
Prepare the fettuccine noodles according to package directions.
Drain and add the noodles to the alfredo sauce.
And that’s it …serve hot with a salad and buttered bread, and that’s about as good as life gets.

Tips for Fettuccine Alfredo

Use finely shredded Parmesan cheese, and if buying pre-grated cheese, buy cheese without a lot of additives listed in the ingredients. Too many additives can make the parmesan lumpy and

less smooth when it is melted. Ideally, grate your own cheese.
To make more alfredo sauce, simply add additional cheese and cream to taste. I like lots of sauce, so too much is not enough.
Shrimp, grilled chicken, and mushrooms are great additions to this dish, even broccoli (although fettuccine alfredo is soooo good when it’s kept simple, I rarely make these additions.)
Cook the fettuccine noodles al dente, meaning NOT OVERDONE! Chewy noodles are best for Alfredo.
Do not rinse your noodles after cooking them, this will wash away a lot of the flavor; simply drain the noodles and then stir them slowly into the alfredo sauce.

Give this creamy Italian fettuccine alfredo recipe a try and let me know what you think, and bon appétit!

20 comments

  1. I will definitely take your methods of making pasta into consideration. I always use flour but will use heavy cream from now on. Also with your roasted chicken tutorial I used the chunks of butter trying to rub it on the chicken lol and it’s such a mess!!! I never thought to melt the butter first.. smh lol

  2. Sei un balordo schifoso; ti sei permesso di rovinare un piatto che ha una storia d’amore dietro. solo in America potevi fare la porcheria che – peraltro – hai meso su YouTube. Vergognati …

  3. holy crackers batman…..that looks quite decadent.
    I’m back….did you miss me? I lost you for a while there….but this time i sub”d so I wont get lost again.
    I first came across you and your “sweet potato hash-browns” about a year ago….then I lost you….now I’m back.

  4. People don’t understand that “Italian-American cuisine”, IS NOT “Italian cuisine”… This Alfredo lived 100 years ago, he owned a Roman restaurant and he happened to become famous only because American movie celebrities used to eat in his restaurant. Anyway, he didn’t invent anything, his original recipe was “fettuccine al burro”, that is egg pasta simply seasoned with melted butter and sprinkled with parmesan on top (and this is what Italians have eaten for centuries). Then Americans changed this recipe, making it creamy with milk and cheddar (because, obviously, it wasn’t unhealthy enough for Americans…) The point is that Italians don’t eat pasta seasoned with cheese melted in milk (it would be too “heavy” for their taste). If Italians want creamy pasta, they use “panna”, that is light cream (table cream).

  5. Just finished eating this & it was great.
    Wanted a recipe for the sauce base & used yours.
    Added portobellos, peppers, onion, garlic, peas & shrimp.
    Great recipe honey🎈

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