How to cook Fettuccine Alfredo

Fettuccine Alfredo is a pasta dish similar to that of pasta alla carbonara and traditionally made from fettuccine pasta, tossed with parmesan cheese, and butter. Since its debut in the US, several variations were made that almost deviated from the original recipe. Eggs, flour, olive oil, and asiago cheese were sometimes added for a twist in flavor and a much richer texture.

Fettuccine Alfredo

Fettuccine Alfredo

Ingredients

  • 1 lb fettuccine, cooked according to package instructions
  • 1 1/2 cup milk
  • 1 1/2 cup heavy whipping cream
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Romano cheese, shredded
  • 6 egg yolks
  • 4 pieces fried bacon, crumbled (optional)
  • Salt and pepper to taste

Cooking Procedure

  1. Cook the fettuccine according to package instructions
  2. Heat a saucepan or cooking pot and pour-in the milk then bring to a boil
  3. Add the heavy whipping cream and stir then let boil.
  4. Adjust the heat to the lowest possible then add the Parmesan and Romano cheeses. Stir continuously until cheese melts and the texture of the mixture becomes fine.
  5. Whisk the egg yolks in a mixing bowl then add about 5 tablespoons of the milk-cheese mixture. Continue whisking until everything is well distributed.
  6. Add the egg yolk mixture in the saucepan/cooking pot and stir until the texture becomes thick.
  7. Add the cooked fettuccine and toss until the noodles are well covered with sauce.
  8. Add the crumbled fried bacon, salt, and pepper and mix with the other ingredients.
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One thought on “How to cook Fettuccine Alfredo

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the website of “Il Vero Alfredo”.(with news also about franchising).

    I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

    Liked by 1 person

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