How to Make Creamy Fettuccine Alfredo

In the mood for a little pasta indulgence, then nothing quite fills the menu like fettuccini with a creamy sauce flavoured with a full bodied cheese. In the United States, Fettuccine Alfredo is almost as famous as spaghetti and meatballs. Yes, there was indeed an Alfredo who made the dish famous at his restaurant in Rome, but then creamy sauces have always been a part of Italian cuisine. This particular recipe is known regionally as fettuccine alla panna, which simply means with cream.

Instructions

Difficulty: Easy

Things You’ll Need:

• 3 tablespoons butter or margarine
• 1/3 cup minced shallots
• 1 1/4 cups heavy cream
• 1 cup light cream
• 1/2 teaspoon salt
• 3/4 cup grated Parmesan cheese
• 1 pound fettucciine, cooked and drained
• Medium size sauce pan
• Heated serving bowl

1. In a medium size saucepan over moderately heat, melt butter.
2. Add shallots and saute until soft, should be about 3 to 4 minutes cooking time.
3. Stir in heavy cream, light cream, salt, and nutmeg and bring to a boil over high heat, stirring constantly.
4. Reduce the heat to moderately low and simmer, uncovered, until sauce thickens, should be about 4 or 5 minutes. Stir in Parmesan.
5. Transfer fettuccine to a heated serving bowl, pour sauce over all, and toss well. Will make 4 large and hearty servings for family or friends to enjoy.

Tips & Warnings

• 1 Serving: Calories 868; Total Fat; 69 grams; Saturated Fat 34 grams; Protein 22 grams; Carbohydrates 61 grams; Fiber 2 gams; Sodium 1236 milligrams; Cholesterol 286 milligrams
• Preparation time 15 to 20 minutes
• Cooking time about 12 to 15 minutes
• Fettuccini Alfredo's rich flavor relies heavily on the quality and bite of the cheese that's mixed into it. It's worth shopping for a good one.
• For low fat recipes, such as Light Alfredo, it's even more important to use strong flavored cheese for big flavor