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Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fettuccine alfredo. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Fettuccine Alfredo is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Fettuccine Alfredo is something which I have loved my entire life. They’re fine and they look wonderful.
So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn't have garlic. Garlic is an American addition to the dish. I didn't leave it out on accident, nor am I preparing the dish incorrectly.
To get started with this recipe, we must first prepare a few ingredients. You can have fettuccine alfredo using 7 ingredients and 6 steps. Here is how you can achieve it.
Components of Fettuccine Alfredo:
- Get 1 1/2 Tbs Butter
- Get 3 cloves garlic
- Make ready 1 1/2 Tbs flour
- Prepare 2 cups milk
- Make ready 3 Tbs cream cheese
- Prepare 6 oz Parmesan cheese
- Get 12 Oz fettuccine
Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn't be easier to make! Our recipe is a little untraditional (there's heavy cream) but it's just as easy. A few simple tips to make the perfect Alfredo Sauce. While Fettuccine Alfredo is the Italian-American classic, the sauce is great with any pasta you want.
How To Make Fettuccine Alfredo:
- Melt butter in sauce pan
- Add garlic and saute 1 min
- Stir in flour, cream cheese, gradually add milk stirring with wire whisk until blended. Cook 8 minutes until thick and bubbly
- Start boiling water and add pasta
- Cook 2 more min and add parmesan cheese stirring constantly until it melts
- Pour over hot cooked fettuccine toss well to coat
The "Alfredo" in fettuccine Alfredo is Alfredo di Lelio who operated a restaurant in Rome. Legend has it that he fancied up a basic pasta with butter-and-cheese to appeal to his wife, who was suffering from morning sickness. When he later served it at his restaurant, it was a hit, and fettuccine Alfredo was born. The first time I had "real" Fettuccine Alfredo, however, I was in New York City, which might as well have been the Fettuccine Alfredo capital of the world, it was so darn divine. I was in the seventh grade and I watched as the waiter wheeled a cart to our table—a cart holding four ingredients: a platter full of piping hot pasta (drained.
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