Invented by Alfredo di Lelio, in 1908 in the heart of Rome, Fettuccine Alfredo has grown to be an Italian staple! While over the years, some recipes have strayed pretty far from the original, we'll be the first to say this preparation is pretty darn close to a traditional Fettuccine Alfredo!
- 24 ounces dry fettuccini pasta
- 1 cup butter
- ¾ pint heavy cream
- salt and pepper to taste
- 3 teaspoons garlic salt
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
How To Make
STEP 1: Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 9 to 11 minutes or until al dente; drain.
STEP 2: In a large saucepan, melt butter into the heavy cream over low heat. Add salt, pepper and garlic salt, cook 1-2 minutes or until garlic is fragrant. Stir in cheese over medium heat until melted; this will thicken the sauce.
STEP 3: Add pasta to sauce and toss until thoroughly coated. If you find your sauce is too thick, add an extra splash or cream or pasta water. Serve immediately. Enjoy!