Who doesn’t love pasta, right? There are hundreds of pasta recipes you can try! After all…the Italian cuisine once restricted to the region of Italy, now has its roots set in almost every cuisine. So, it’s safe to mention that each cuisine has come up with its own version of pasta. And when it is time to indulge – extremely creamy alfredo fettuccine, serves that purpose just right.
Some add fajita seasoning to feature a Mexican flair; others add turmeric, red chili, and “chat masala” to introduce Indian flavors. Whatever you choose it is probably the most tasteful, wholesome, and satisfying dish ever!
Now when I started cooking, the first pasta dish I ever made was alfredo fettuccine! That’s because it absolutely was simple and utterly delicious. In fact, what I like about Italian cuisine is its simplicity. You’ll make extremely creamy alfredo pasta using simple ingredients and obtain the most scrumptious results. Whenever you feel like it’s time to indulge in extremely creamy alfredo fettuccine, just head over to the recipe section of my blog.
HISTORY OF ALFREDO FETTUCINE
But before we move to the actual recipe, let’s talk a little about the dish. History tells us that the dish goes back to the 15th century. A cook named Martino da Como described it as an rich, creamy and cheesy fettuccine dish made in butter. However, the modern alfredo fettuccine was invented in 1892 by an Italian named Alfredo Di Lelio. He made an easy and simple dish using only 3 ingredients – butter, cheese, and parmesan. This easy dish created a storm, and today is dearly loved by everyone!
Now, I am someone who loves simplicity and quick cooking. So, I kept things simple while keeping the traditional spirit of alfredo fettuccine alive. I used store-bought fettuccine and cooked it, al Dante.
You can go with homemade pasta as well as the sauce. I have used butter, cream cheese, garlic to build depth of flavors, and salt and pepper for seasoning.
For creaminess, I have used both heavy cream and a half and half. That’s where the richness comes from. Lastly, I have used loads of freshly grated parmesan for that nutty, fruity, and cheesy flavor. The best thing about this recipe is that it’s super easy to create. You’ll make this dish in about 15 minutes. You can also get a step-by-step guide from my YouTube video down below.
Extremely Cream Alfredo Fettuccine
- 8 Ounce Dry fettuccine pasta
- 8 Cups water to boil pasta
- ½ Tsp Salt, add to water for pasta
- 4 Tbsp. Butter
- 2 Tbsp. Cream cheese
- 1 Cup Heavy whipping cream
- 1 Cup Half & half
- 1 Tsp Garlic, chopped
- ¾-1 Tsp Salt, for seasoning
- 2 Tsp Freshly ground black pepper
- 6 Tbsp. Fresh parmesan cheese, grated
- 6 Tbsp. Fresh Romano cheese, grated
- In a saucepot, add 2-4 quarts of salted water & bring it to a boil.
- While the water is boiling, grate fresh cheese, if using grated cheese skip this step.
- Add fettuccine, boil for 10 minutes, stirring occasionally until al dente.
- Reserve 1 Cup pasta water for later use to thin out the sauce.
- Drain fettuccine over a sieve.
- If you intend to use the pasta later, spray cooking oil over it to prevent it from sticking together.
- In a large saucepan, melt the butter over medium heat. Add chopped garlic.
- Add the cream cheese and whisk to smooth and melt.
- Whisk in the heavy cream. Season with salt and pepper.
- Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.
- Remove from heat and stir in both parmesan & romano cheese.
- Add fettuccine; toss around to coat the pasta well with sauce.
- Taste and adjust seasonings.
- Serve hot and fresh with your choice of protein & bread.
I bet you will not have any leftovers for this dish, but if you do, you can easily store it for later use. Place it in an airtight container and store it in the refrigerator. It will last for up to 2 days. Reheat by adding a splash of milk or heavy cream. Bon Appetit!
You can give this recipe your own flair by adding more textures and flavors. Below are some suggestions:
- For Spiciness – You can add red chili flakes or paprika powder for a small amount of spice & warmth.
- For Color – If you would like to feature a kick and color to the dish, use cherry tomatoes or sun-dried tomatoes. The flavor from tomatoes will burst in your mouth.
- For more Herbs – add dried herbs like oregano, thyme, and rosemary.
- For extra Punch – If you’re a meat lover, add leftover chicken or bacon bits to the pasta. If you’re a veggies lover, you can add corn, bell peppers, or broccoli as well. Now that’s something convenient and tasteful!
This Extremely Creamy Alfredo Fettuccine can be enjoyed with Summer Salads that Don’t Suck!! and many other recipes on our blog.
Looking for more entrée recipes? Click here.