The Fettuccine Alfredo we know today in the United States is very different from the original, created in Rome by Alfredo di Lelio in 1908. Legend has it that his wife, Ines, lost her appetite after the birth of their son, Armando. He created a very simple fresh fettuccine bathed in butter and freshly grated parmesan cheese. In Italy, Pasta al Burro e Parmigiano is topped with either fresh sage or parsley. It’s that simple!
HOW DID FETTUCCINE ALFREDO COME TO AMERICA?
The story is that silent film stars Douglas Fairbanks and Mary Pickford came to Rome on their honeymoon. After their first bite, they fell in love with the simplicity of this dish and asked di Lelio for the recipe, which he was pleased to share. Returning to Hollywood, they in turn shared with their friends and other Hollywood stars flocked to Rome to try his dish. To thank him, the couple sent di Lelio a set of golden silverware engraved with: “To Alfredo, the King of the Noodles”.
Interesting, but enough history, Let’s Eat!
I have my own version of Alfredo Sauce, which I have made with seafood. Search for Alfredo Sauce and you will find the Seafood Alfredo recipe. This recipe I found on line and tweaked slightly. It literally takes only minutes to make and is delicious served on its own as a main course, or made with shredded chicken in the pasta and sauce, or as I did it recently served with grilled chicken thighs and grilled asparagus.
You start by melting butter in a heavy bottomed skillet. I like to use my cast iron that I have had since I was 18.
Next, add the heavy cream. Cook for a couple of minutes. I did not say this dish was dietetic.
Whisk in the garlic, salt, pepper and herbs. Cook this for another minute or so, and finally add the freshly grated parmesan. Whisk for about 10 minutes until the sauce becomes thickened. It should be thick enough to coat the fettuccine noodles and thin enough to pour.
I like to serve by scooping up and twirling the pasta using my long nosed tweezers, which are a very versatile tool in the kitchen. Once the pasta is twirled onto the plate, top with a little extra Alfredo.
The entire sauce takes about 15 minutes to prepare. I was cooking just for my husband, Jerry and myself so this will make much more sauce than you need for two servings of fettuccine, but it keeps well in the fridge for a few days. Just gently reheat when you are ready to re-serve.
Let me know how you like this rich, creamy, decadent, scrumptious Alfredo Sauce.
THAT’S ALL FOR TODAY!
Rich, creamy, and very cheesy. This is the best Alfredo Sauce I have ever tasted and it is easy to make.
- 1/2 cup Butter That is 1 stick.
- 1 1/2 cups Heavy Cream
- 1/2 tsp. Italian seasoning
- 1/2 tsp. Salt
- 1/4 tsp. Pepper I used white, but black would work, as well.
- 2 cups Freshly grated parmesan cheese
Melt the butter in a heavy bottomed skillet.
Simmer over low heat for 2 minutes.
Whisk in the garlic, Italian seasoning, salt and pepper. Cook for another minute.
Whisk in the parmesan cheese until melted. Keep whisking over low heat until the right consistency has formed; about 10 minutes.