Cooking Lesson #752: Fettuccine Alfredo

…from the Perspectives’ Kitchen

How you doin’? When I can “afford” to splurge the calories, my diet can tolerate a scoop of ice cream, a piece of pie, a double baked potato and Fettuccine Alfredo… not all at once! Fettuccine Alfredo is a comfort food in the same category as meat loaf and apple pie only with an Italian accent.
 
Between restaurants, cookbooks and supermarket shelves, Alfredo sauces vary widely, both in style and quality. Here’s a quick rundown of fettuccine Alfredo’s history and sauce variations.
 
The original dish was an extra-buttery version of an Italian standard, fettuccine al burro—fettuccine with butter and Parmigiano-Reggiano cheese. It was created in Rome in 1914 by chef Alfredo di Lelio and served at his restaurant, Alfredo’s.
Legend has it that in 1927, silent-film stars Mary Pickford and Douglas Fairbanks discovered this dish while honeymooning in Rome. Upon returning to Hollywood, they served it to friends. Soon, fettuccine Alfredo was popular — but in a new, American guise.
 
According to The Italian-American Cookbook by John and Galina Mariani, since American butter and Parmesan cheese lacked the richness of their Italian counterparts, cream was added to the sauce to compensate. This version became an Italian American classic. Although popular in the United States, it was never popularized in Italy.
 
Ultimately, Alfredo sauce became a victim of its own popularity. Supermarkets began selling ready-made Alfredo sauces, thickened with flour or cornstarch and sometimes made with cheap ingredients. Many chain restaurants began using prefab sauces, too. Noodles tossed with this convenience product can’t compare to my recipe for fresh Fettuccine Alfredo made with real Parmigiano-Reggiano, unsalted butter and fresh cream.
 
You can make my gourmet version with cream in just 30 minutes. It is absolutely divine and worthy of 5-stars and the occasional calorie splurge. I always get rave reviews when I make this dish. I must warn you; this recipe is not for the health-conscious!
 
Prep time: 15 minutes
Cook time: 15 minutes
Yield:  4 to 6 servings
 
Ingredients 
24 ounces dry fettuccine pasta
1 cup unsalted butter
12 ounces heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black or to taste
1 teaspoon garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmigiano-Reggiano cheese (use the real stuff)
 
Directions

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook for 10 to 12 minutes or until al dente
3. Drain in a colander reserving about a cup of pasta water.
4. While the pasta is cooking, melt the butter into cream in a large saucepan over low heat; add salt, pepper and garlic salt.
5. Increase the heat to medium and stir in the grated Romano and Parmesan cheeses until melted and sauce has thickened. If it is too thick, a little of the reserved pasta water… a tablespoon at a time.
6. Add cooked pasta to sauce and toss until thoroughly coated.
7. Serve immediately. No need for additional cheese.

​ChefSecret:  I like to add a cup of frozen peas to add a little color to this dish.

Quip of the Day:  A man goes into an Italian restaurant. He takes a seat at a booth and opens a menu to find out that none of the foods have prices next to them. He asks the waiter, "How much is the Fettuccini Alfredo?"
The waiter says, "A penny."
The man exclaims, "A penny?? How much for a steak?"
The waiter says, "A nickel"
The man is astonished, "Are you serious?? Where's the man that owns this place? I'd like to shake his hand!"
The waiter answers, "He's upstairs with my wife."
Confused, the man asks, "What's he doing upstairs with your wife?"
“The same thing I’m doing down here with his restaurant.”
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Dinner #FettuccineAlfredo #RomanoCheese #ParmigianoReggiano #Cream #Parmesan #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2024

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