How to make Fettuccine Alfredo-
When you mention Fettuccine Alfredo you get a variety of responses. You can immediately see some people diving face first into the memory, savoring the moment they last tasted the delightful flavors of that classic Italian dish…..sigh
Then again you get the others that think of all the ways to make the dish less fattening by sucking all the flavors out of the dish.
While there are ways to cut back on the fat and calories, making Fettuccine Alfredo less artery clogging, you also need to remember that this isn’t a dish that you’ll eat very often. That being said an occasional splurge isn’t necessarily a bad thing. And of course, you can enjoy it as a side dish instead of the main course reducing the damage that bowl of deliciousness may cause.
I do have a few tips and tricks for making this classic Italian dish a little less fattening if you just can’t deal with the cream. One way to take this dish to an acceptable level is to swap out about ¾’s of the cream for Greek Yogurt. Now there is a trick to this
Now there is a trick to this method because if you’ve never tried heating Greek yogurt I’ll tell you right now it doesn’t work. Greek Yogurt pretty much turns to water when heated, so the trick is to let the Greek yogurt come to room temperature then blend it together with the not noodles immediately after you’ve drained them. Add a touch of cream and the grated Romano Cheese and you’ll have a very tasty low-fat version of Fettuccine Alfredo.
Still, for my money, I’ll keep the recipe intact and only for very special occasions and as a side dish.
You’ll find many different interpretations of Fettuccine Alfredo, some without mushrooms, some with nutmeg and of course the original without any cream at all, just butter and grated Romano. I hope you enjoy my version of this Italian Classic!
If you love pasta dishes you might also like these:
- Pasta alla Caponata
- Pasta Aioli with Broccoli Rabe
- Lobster fra Diavolo Bianco
- Classic Spaghetti and Meatballs
Fettuccine Alfredo
Ingredients
- 1 lb fettuccine
- 12 oz white mushrooms sliced
- 4 ounces unsalted butter
- 2 cups heavy cream
- 2 cups grated romano cheese
- freshly ground black pepper
- 1 tsp finely chopped Italian parsley
Instructions
- Cook fettuccine per instructions on package in boiling lightly salted water
- While fettuccine is cooking begin preparing your sauce
- In a large skillet saute mushrooms in half the butter until cooked through
- Add the heavy cream and remainder of butter and bring to a light boil
- Reduce heat and continue to simmer until the pasta is done.
- Drain pasta and add to the cream mixture along with the romano cheese and black pepper.
- Toss pasta in mixture until completely blended and serve immediately with a sprinkle of chopped Italian parsley and crusty bread!
Maggie Platte
Perfect recipe, no corners cut on quality ingredients and taste!
Silvia
I was roaming online looking for the easiest, best recipe to make a bowl of fettuccine Alfredo and here I am, I’ll definitely try it.
But I have to disagree about the origin, I’m Italian and I’ve tried this for the very first time when I went to visit my boyfriend in the US. We don’t do that, actually the majority of Italians don’t even know what fettuccine Alfredo are.
That being said, it’s a good that I love one of my fav dishes and I can’t wait to follow the recipe and make it for my whole family 🙂
Chef Dennis Littley
hi Silvia,
your correct that the version of Fettuccine Alfredo I share is not the traditional Italian version that was created in Rome. The original Alfredo just used butter and cheese to make his dish, and there is a mastery to getting it come out right, with a sauce like texture. I’ve had the dish at Alfredo’s in Rome although these days it’s more of a tourist destination than a great restaurant.
I hope you enjoy my version!
Sue Em Davenport
Absolutely delicious and eady to make
Jeff
Once upon a time, we ate at the Mediterranean room at a Las Vegas casino and had the most memorable Fettuccine Alfredo (back in the 80’s). It was tossed in a cream base with garlic and topped with a white cheese that was golden on top. Most likely mozzarella, but not 100% on that. I am going to attempt to make again either tomorrow (Sunday) or during the week for dinner.
Brianna
Made this recipe tonight and it was delicious, even my picky kids loved it. Super simple too! Excellent excellent!
Jane
Silly question but why unsalted butter not only in this recipe but others? Thanks for sharing.
Chef Dennis Littley
The reason you see unslated butter in most recipes is so the person preparing the food can control the salt content of the dish. In the case of the fettuccine Alfredo the cheese will add saltiness so I use unsalted butter.
Anosa Malanga
Drooling over your pictures. Glad I was able to stumble upon your website. Printing your recipe now so I could try it out making over the weekend.
Heather
This is a favorite family meal and yours looks delicious! My oldest daughter is nine and asks for fettuccine often. My Italian husband definitely appreciates it when I make it. Trying your recipe this weekend!
KIM CROISANT
Chef Dennis – you can cook for me anytime!! I love your recipes and your fettuccine alfredo looks easy enough for me to even make. Thank you.
Chubskulit Rose
This fettuccine alfredo looks super tasty. My husband would absolutely love this so thank you for sharing the recipe.