Fettuccine Alfredo is a classic, if somewhat recent, Italian dish which was adapted and popularized all over the United States. It's absolutely deadly, being a combination of butter, cream and
cheeses. If you don't have a heart attack after eating a plate, consider yourself lucky. But well made, it can be absolutely delicious.
This sauce was that definitely out of this world. I followed the original recipe but added garlic and Asiago cheese, per the recommendations of some reviewers. The garlic was really essential. My neighboring grocery store did not have fetuccine, however, so I served the sauce with spaghetti. I'm not sure if spaghetti just was a poor substitute for fetuccine, but the sauce was much better by itself than when mixed in with the pasta.
- 1 1/2 lbs pasta
- 8 oz butter
- 5 garlic cloves, minced
- 1 1/2 cups whipping cream
- 3/4 cup shredded Romano cheese
- 1/2 cup shredded Parmesan cheese
- 1/3 cup shredded Asiago cheese
Boil water in salted water according to package directions.
In a large saucepan, melt butter over medium-low heat. Add garlic and fry, stirring, for about a minute. Mix in the whipping cream.
in the cheese, stirring until it melt and combines with the butter/cream.
Drain pasta. Add it to the sauce and coat well.
Adapted from ErinMarie's recipe at All Recipes.
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