Fettuccine Alfredo - step-by-step recipe with photos of pasta preparation

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Recipe author - Tyler Florence - TV presenter, chef, food writer

If you have a pasta machine, don't let it sit idle. It's time to spoil your loved ones with delicious and fresh homemade pasta! With this recipe, you'll learn how to make delicious fettuccine pasta from scratch. Cut the dough into pasta, boil and mix with a velvety Alfredo sauce made from heavy cream, butter and Parmesan. This sauce can also be used for quick store-bought fettuccine pasta.

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Time: 1 hour. 45 min. Difficulty: easy Servings: 4

The recipes use measuring containers with a volume of: 1 cup (tbsp.) - 240 ml. 3/4 cup (st.) - 180 ml. 1/2 cup (st.) - 120 ml. 1/3 cup (st.) - 80 ml. 1/4 cup (st.) - 60 ml. 1 tablespoon (tbsp) - 15 ml. 1 teaspoon (tsp) - 5 ml.

Alfredo pasta sauce - classic recipe (like in Shokoladnitsa)

We prepare real classic Alfredo pasta at Shokoladnitsa. But the famous dish can be prepared without leaving home, just follow the simple recipe.

You will need:

Heavy cream 30-33% – 300 ml.
Butter – 20 gr.
Parmesan cheese – 80 gr.
Salt – 1/3 small spoon.
Ground pepper - on the tip of a knife.

How to cook:

Pour the cream into the saucepan. Bring to a boil over low heat.
Put in butter. Stirring until it dissolves.
Finely grate the Parmesan, leaving some of the crumbs to sprinkle on the finished dish. Pour the rest into the cream. Stir and continue simmering until the mixture thickens.
At the same time, boil pasta (any type).
Pour in the sauce, stir quickly and serve immediately.

Some important tips:

Fettuccine pasta is most often prepared for Alfredo sauce; it is most popular with this creamy sauce.
Take only hard pasta, cook it until al dente (so that it remains firm and slightly undercooked).
Mix the pasta with a very hot filling, then it will combine better to taste. Pasta should also be “piping hot.”
Calorie content and consistency depend on the fat content of the cream. If you like a thick sauce, use cream with at least 33% fat content.

They say that we owe the creation of pasta with an extraordinary taste to a restaurateur in love with his wife. When a son was born into the family, his wife, having lost her appetite, flatly refused to eat. A distressed Italian, inspired by happiness, came up with pasta with the most delicate sauce for his beloved. The wife was delighted, and when the dish was offered to the visitors, they began to ask for more.

The world under the olive trees

One of the simplest, oldest and most banal pasta recipes is pasta with butter and cheese. Probably everyone has either cooked or at least eaten this unpretentious dish. What does fettuccine Alfredo have to do with it, you ask? Yes, despite the fact that this is the same thing! Having become a cult dish in the USA, fettuccine Alfredo has confidently conquered half the world. In Italy, the name Pasta con burro, pasta with butter, is much more common.

Mary Pickford and Douglas Fairbanks, the most famous Hollywood couple of the 1920s, still black and white and silent, were honeymooning in Europe. Of course, they also visited Rome. It was still a long way off before the phenomenal popularity of Italian food in the world began. The star newlyweds looked into one of the ordinary restaurants in the center of the Eternal City and ordered the first thing on the menu.

Roman pasta

In this position of honor stood the favorite dish of the owner's wife, Alfredo di Lelio. He prepared fettuccine with a classic sauce, well known since the 15th century from the great cookbook by Martino Como “The Art of Cooking”. There it is described under the name “Roman pasta”, maccaroni romaneschi. Alfredo began to make his own fettuccine with butter and, which is very important for the taste, the fettuccine is very thin. He rolled out the paste to the thickness of tissue paper, and this, you see, is not very easy! After that, I cut it into layers, dried it for a few minutes, and rolled it up, never pressing the paste. From the resulting cylinder of the correct shape, Alfredo cut washers 4 mm thick. I slightly straightened 3-4 of these washers and connected them on top. The result was a kind of pasta ribbon. He twisted them around his fingers, forming loose nests.

Remember this and don't be alarmed. If you decide to make fettuccine yourself, it may come in handy. It is not necessary to twist the nests; you can simply cut them into ribbons. In fact, it takes longer to write than to do.

Alfredo Noodle King

Mary Pickford and Douglas Fairbanks
Let's go back to 1920, to a Roman restaurant. Mary and Douglas were so delighted with the taste... this doesn't surprise me at all. Well, where in America in those years could you eat as deliciously as in Italy, even if you had millions of dollars and your own film studio? So, being delighted, the stars not only made friends with Alfredo di Lelio, but also ordered for him, as a token of gratitude, a golden spoon and fork engraved “Alfredo the Noodle King.” And most importantly, they told their friends about this dish and about the restaurant in America, making fettuccine Alfredo one of the most famous dishes of Italian-American cuisine, and the restaurant a favorite destination for American tourists.

After the difficult period of dictatorship and war, when in the late 50s Rome spun like a crazy whirlwind into Dolce Vita, all American stars remembered Alfredo again. The new restaurant, opened in 1950 on piazza Augusto Imperatore, was visited by all the celebrities of the time, from John Kennedy to Aishe Nana. And everyone's favorite dish was fettuccine Alfredo. The restaurant is still open today; the famous dish is still on the menu in first place among pastas. Price - 19 Euro. The atmosphere of this place is priceless. You can just drop by for an aperitif. So I highly recommend it!

And I definitely recommend making one of the most famous pastas in the world yourself. Remember that the flour must be excellent, the butter must be fresh, and the cheese must be Parmigiano Reggiano. If you use Grano Padano, the sauce will not get the desired velvety quality. The cheese should literally become powder. Before use, it must be sifted through a sieve. This is difficult to achieve with Grano. So it's only used as a last resort. I’m not talking about other cheeses at all. You'll end up with mac and cheese, not fettuccine Alfredo.

You can buy pasta, always fresh and not dry. If this is not possible, or you are not sure about the manufacturer, prepare it yourself. Please note that you will need more fresh pasta per serving than dry pasta. We take at the rate of 100 grams per person

Fettuccine Alfredo. Recipe

Fettuccine or any long and flat pasta - 400 g

Find the fresh pasta recipe here.

Butter - 100 g

Parmigiano Reggiano cheese – 100 gr

Salt and black pepper - to taste

Cook the pasta in salted boiling water for 2-3 minutes. She's fresh. So everything is lightning fast.

At this time, melt the butter in a deep frying pan over low heat. Under no circumstances let it burn! Before draining the fettuccine, add a ladle of the pasta water to the oil. Pour another ladle into a cup, let it wait in the wings.

Drain the paste very carefully, especially if you make it yourself. Although it will not be as thin as in the first Alfredo restaurant, fresh pasta is always very tender and must be handled with care.

The frying pan with oil and water remains on low heat. Add pasta there.

Pour the second ladle into the pasta. Mix quickly and gently.

Turn off the fire, this is important! pour in the cheese, very finely grated, and ideally also sifted.

If you want, you can add a little salt. But remember that both pasta water and cheese are salty. Sprinkle with black pepper

Mix everything well. We act quickly!

Place on plates.

In Italian-American recipes, they add everything to fettuccine Alfredo. And chicken, and bacon, and basically everything your heart desires. But we will not be like this! Cook pasta the way they cook it in Rome, Italy. I hope that your loved ones will award you the title of King or Queen of Pasta!

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Alfredo pasta - recipe with chicken and mushrooms

Here is the simplest version of a famous dish that even a novice cook can handle. Then, once you master the recipe, you can easily master more complex cooking methods. Thanks to mushrooms and chicken, the dish will be more satisfying.

You will need:

Pasta – 150-200 gr.
Chicken breast – 350 gr.
Mushrooms (champignons) – 200 gr.
Cream 10% - 400 ml.
Garlic cloves – 3 pcs.
Nutmeg – a pinch.
Butter - a piece.
Parsley - a few sprigs.
Pepper, salt.

Step by step recipe:

Rinse the chicken fillet, pat dry with napkins, and cut into cubes.

Chop the garlic cloves.

Chop the onion very finely so that it disperses in the sauce and is practically invisible.

Cut the mushrooms into slices, not too thin so that they do not get lost in the dish.

Melt a piece of butter in a frying pan and add chicken slices. Start frying over fairly intense heat. Pepper and salt the meat.

After 5 minutes, when the chicken is browned, transfer it to a plate.

Instead of meat, place sliced onions in the pan. There is enough oil, no need to add. Fry, stirring, for about 3 minutes.

Without reducing the heat, add the champignons to the onions. Continue cooking ingredients, stirring frequently. When they brown, add chopped garlic and fry for another minute.

Pour in the cream. Let it boil, reduce the heat. Simmer for 10-15 minutes until the mixture thickens. During the process, do not forget to add salt, pepper and nutmeg.

At the same time, cook spaghetti or other pasta.

Place chicken pieces and prepared pasta into the sauce, mix the contents well. Warm up for just a minute - the Alfredo pasta is ready.

How to make Fettuccine with Shrimp Alfredo Sauce

An exquisite gourmet dish. An excellent creamy sauce will add special tenderness to the shrimp and better reveal their taste.

Required:

Fettuccine pasta – 200 gr.
King prawns, peeled – 300 gr.
Butter – ¼ cup.
Grated Parmesan – 40 gr.
Cream, heavy - a glass.
Fish sauce - 0.5 tablespoon.
Garlic - a couple of cloves.
Leeks (white part).
Olive oil – 2 large spoons.
Pepper, salt - to taste.

Cooking technology:

First, set the pasta to cook. Cook until al dente.
Clean the shrimp, removing not only the shell, but also a string of intestines. The tail can be left for decoration.
Melt the butter in a frying pan, add finely chopped leeks and garlic. Fry for a couple of minutes until garlic aroma appears.
Pour in fish sauce and cream. Boil, simmer over low heat, not letting it boil for no more than 5-10 minutes. Don't forget to stir the mixture constantly.
In a separate frying pan, quickly fry the shrimp with a measured amount of olive oil. Fry for literally 3 minutes, constantly stirring vigorously. As soon as the shrimp begin to change color, turn off the burner.
Pour the sauce into the shrimp and stir.
Pour in the Parmesan crumbs and quickly stir the dish again. The cheese must be dissolved. Keep in mind that after adding the cheese, it is not recommended to heat the sauce on the stove any longer.
Place the pasta, stir vigorously and run to the table.

Step-by-step instruction

Fettuccine pasta Alfredo is a very tasty dish. There are many options for preparing food, for example, you can find fettuccine with chicken, seafood (for example, shrimp), and mushrooms. Whatever you like can be added to the dish. Today we suggest you try pasta with bacon and zucchini. The dish is very simple to prepare and takes no more than an hour to prepare. Fettuccine is perfect as a lunch for the whole family. Follow the simple recipe with step-by-step photos.

Step 1

Onions must be peeled and washed under running water. Pat the vegetable with a paper towel to remove excess moisture. Cut the onion into half rings. Take a head of garlic and separate two cloves. Peel them and chop them finely. Thin slices of bacon must be cut into small pieces. Set the prepared ingredients aside.

Step 2

The zucchini must be washed and cut into thin slices using a special device. Typically, the skin of the vegetable is soft and can be left on.

Step 3

Take a large frying pan with high sides, as we will mix the finished dish in it. Pour olive oil into a container. When the pan is hot enough, add the chopped onion and garlic. Turn on medium heat and simmer the vegetables.

Step 4

When the onion becomes translucent, add the chopped bacon to the pan. Mix the products and leave for 3-4 minutes. Take a large saucepan, fill it with water, add salt and put it on the fire. When the liquid boils, add the fettuccine to the container. Boil the pasta until tender and drain in a colander.

Step 5

Meanwhile, take out the flour. This product is necessary to make the sauce thicker. Once the bacon and onions are lightly browned, add 1 tablespoon of wheat flour to the pan.

Step 6

After the flour, add cream to the bacon and onions. Choose a product with less fat to reduce calories.

Step 7

Mix all ingredients, salt and add Provençal herbs to taste. Try the sauce. If there is not enough salt or spices, add a little more.

Step 8

Now it's time to add thin slices of zucchini.

Step 9

While the sauce is simmering, grate the Parmesan and then add that to the pan as well. Mix all ingredients and simmer for another 1-2 minutes.

Step 10

Now you need to mix the pre-cooked pasta and sauce. This can be done in a pan with sauce. Mix all ingredients thoroughly.

Salmon Alfredo pasta recipe

Pasta in a creamy sauce with salmon or salmon turns out incredibly tasty. This is another one of the most beloved recipes for the famous Alfredo.

We take:

Spaghetti – 300 gr.
Salmon fillet (salmon) – 150 gr.
Cream 30 No. – 200 ml.
Butter – 50 gr.
Parmesan cheese – 100 gr.
Parsley – 2 sprigs.

Cooking:

Chop the parsley and finely grate the cheese.
Cut the salmon fillet into medium cubes.
Put some water on to cook the spaghetti and add some salt. Add pasta and cook until al dente.
Melt the butter in a frying pan, pour in the cream. Actively stirring the contents, simmer with a quiet “gurgle” until the mixture thickens a little. At the end, add pepper and salt.
Add grated cheese and parsley into the crumbs and stir. When the sauce has completely thickened, add the fish cubes.
Simmer for a couple of minutes, add pasta. Warm up just a minute more and turn off the burner.

Alfredo pasta with meatballs

You may be surprised, but Italians often prepare a very satisfying version of pasta with meatballs for their everyday menu.

We take:

Fettuccine pasta – 240 gr.
Beef – 450 gr.
Milk – ¼ cup.
Garlic – 2 cloves.
Italian seasonings - large spoon.
Parmesan cheese, grated - 1/3 cup.
Egg.
Breadcrumbs - a handful.
Salt pepper.
Sunflower oil.
Flour - a couple of spoons.

For the sauce:

Cream cheese – 120 gr.
Parmesan – ½ cup.
Heavy cream - ¼ cup.
Garlic cloves – 3 pcs.

Preparation:

Let's make meatballs. Place ground beef in a bowl and add crushed garlic. Add breadcrumbs, Italian herbs, grated Parmesan. Beat in the egg, add seasonings and spices. Stir the minced meat thoroughly.
Form small balls - meatballs. Place them on a baking sheet sprinkled with flour. Dredge each piece evenly with flour.
Shake off excess flour from meatballs and place in a colander. Heat sunflower oil in a frying pan, lay out the meatballs. Fry until beautifully browned.
At the same time, boil the pasta in salted water.
In a separate saucepan, prepare the creamy gravy. Over moderate heat, bring the cream to a boil, adding both types of cheese, butter, and chopped garlic.
Reduce heat and cook the sauce, stirring constantly, until it becomes thick.
Add pasta and prepared meatballs to the pan and heat together for a couple of minutes.

Ingredients and BJU

60 min. Seal

Proteins 8.1 g
Fat 12 g
Carbohydrates 12.1 g

Fettuccine Alfredo is a classic Italian dish that is very easy to prepare at home using a recipe with step-by-step photos. The dish can hardly be called dietary, since the combination of bacon and cream is far from a dish for PP. But if you eat in small portions, then sometimes you can treat yourself to such a delicious treat!

Number of servings: 6-8 servings.