If you are one for creamy and rich variations of pasta, you will definitely love the Alfredo! The Alfredo pasta is an Italian dish where commonly, fettuccine is used and tossed in butter and parmesan cheese. As both fats melt, they combine to form an emulsified creamy sauce that coats the fettuccine! Thus, creating the perfectly mouth-watering pasta!
Fettuccine Alfredo was named after Alfredo di Lelio, who had this dish featured in his restaurant in Roman-era during the mid 20th century. Never did it occur to him, that the fettuccine Alfredo would make him famous.
Today, Alfredo is popular around the globe, and there are many renditions compared to the original. Some substitute the traditional fettuccine with other forms of pasta e.g. spaghetti, penne, spirals. Additionally, toppings such as chicken pieces, bacon and shrimp may be added to bring out the flavourful Alfredo. Alfredo is a dish loved by many and is easily prepared at home. Try it yourself with the simple recipe below.
Servings: 4 pax
Preparation time: 15 minutes
Cooking time: 30 minutes
- 450 g of Fettuccine pasta (or any pasta preferred)
- 128 g of butter (unsalted)
- 350 mL of heavy cream
- 2 cloves of garlic
- 96 g of grated Romano cheese
- 64 g of grated Parmesan cheese
- Add-ons: 300 g of cooked chicken breast pieces/shrimp (peeled & deveined)
- Salt & pepper to taste
- *Add-ons*: Heat up a wok and add a tablespoon of butter until it melts. Stir fry the chicken breast pieces/shrimps. Add salt and pepper to taste. Remove toppings from the wok.
- Boil a large pot of lightly salted water. Add in the fettuccine pasta and cook for 8-10 minutes as per packaging or until al dente. Then, drain the pasta.
- Melt the butter into heavy cream in the wok. Add garlic cloves. Pour in Romano and Parmesan cheese and melt the cheese over medium heat. The cheese will thicken the creamy-rich sauce.
- Add the cooked pasta and toppings to the sauce. Ensure all the pasta is thoroughly coated with sauce. Plate and serve immediately.