Fettuccine Alfredo
Fettuccine Alfredo is a creamy Italian pasta dish that is made with a few simple ingredients. The basic sauce is cream and parmesan cheese which when added to the hot cream, melts and emulsifies forming a smooth and rich cheese sauce which coats the pasta perfectly.
This fettuccine Alfredo recipe is basic in it’s ease of making, but definitely not basic in flavor. It really could not be easier to make. With heavy cream, fresh parmesan, ham (or other protein like chicken), or even veggies such as sautéed mushrooms, this really is a crowd pleaser dish.
Fettuccine Alfredo originates in the 15th century in Rome, Italy. Then it quickly became popular throughout Europe and then North America. Originally the recipe was pasta, pasta water, parmesan cheese and butter, but it has been modified over the years to include the addition of cream and often meats, seafood, or vegetables.
What do I Serve Fettuccine Alfredo with?
Ham Alfredo, Chicken Alfredo, Shrimp Alfredo and mushroom Alfredo are what immediately come to mind when I think Alfredo, but you can adapt the recipe to any protein or vegetable you like. Perhaps grape tomatoes which have been halved, or spinach tossed in just before serving. I will usually serve this with a slice of fresh French Bread, yes more carbs!
Reheating my leftovers
Most recipes made with heavy cream sauces are best when served fresh, however if you do want to reheat your leftovers then I recommend doing so in a pan on the stovetop over LOW heat. Microwaving it will cause the sauce to heat up too fast and hot and result in a split and buttery sauce, versus a creamy one.
Fettuccine Alfredo
Ingredients
- fettuccine 1 small package serves 4 or 6 500g
- 2 T olive Oil
- 1 cup diced ham
- 1/2 diced onion or grated, if you prefer
- 1/2 – 1 cup Parmesan cheese grated (I prefer to grate my own as it has a more intense flavor that way)
- 500 ml heavy cream
- Salt and pepper to taste
Instructions
- In a saucepan on the stove top, saute onion in 2 T oil (evoo).
- When onion is nearly translucent (2-3 minutes), add diced ham and sauté for an additional minute or 2.
- Add 500 ml heavy cream and cook over med heat, stirring and watching the entire time.
- Add grated parmesan
- continue to cook over med heat, the sauce will thicken (don’t let it boil or it could split)
- heat until reduced to your desired consistency is achieved.
- more cheese can be added if you prefer a very strong parmesan flavor
- Taste for seasoning and add pepper and salt (if needed). The parmesan is salty, so you may not need any additional salt.
- meanwhile while sauce is reducing, cook pasta in salted water until el Dente 9-10 minutes, then drain, reserving 1 cup of the pasta water.
- add the pasta to the sauce and toss (or stir or shake the pan) to coat the pasta with the sauce. Add pasta water a bit at a time to loosen the sauce as needed. Serve Immediately