Super easy, quick and wonderfully delicious!
Fettuccine Alfredo is a classic Italian pasta dish that originated in Rome. It is named after Alfredo di Lelio, an Italian chef who is said to have invented the dish in the 1920s. The base of the dish is wide pasta, which is coated in a creamy sauce made from butter and Parmesan cheese. The simplicity of the ingredients brings out the taste of the pasta particularly well and makes this dish a timeless classic of Italian cuisine.
Amount
servings
Ingredients list
- 500 g fettuccine
- 80 g butter
- 80 g parmesan cheese (shop here)
- salt to taste
- pepper to taste
Directions
- First, bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. (About 6 minutes)
- In the meantime, melt the butter in a large frying pan over low heat. Then add a ladle of pasta water and mix thoroughly to obtain a creamy sauce.
- Once the fettuccine are al dente, drain directly into the pan with a pasta tong. Now add another ladle of pasta water and mix everything quickly and well.
- Then turn off the heat, add freshly grated parmesan and season with salt and pepper. Mix thoroughly again to combine the sauce with the pasta.
- Finally, pour the finished fettuccine Alfredo on deep plates and enjoy immediately.Buon appetito!
Calories: 702kcal (35%)Carbohydrates: 90g (30%)Protein: 25g (50%)Fat: 27g (42%)Saturated fatty acids: 15g (75%)Trans fatty acids: 1gCholesterol: 162mg (54%)
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