Fettuccine pasta tastes best when served with rich, creamy, Parmesan infused sauce. This fettuccine Alfredo recipe is just that, true. Alfredo sauce speaks to the heart of classic Italian pasta recipes. Created by a man called Alfredo, ( See Alfredo Di Lelio), for his pregnant wife who wasn’t eating very well, the sauce was coined after his name in the US. However, back in Italy, its just butter and cheese pasta 🙂
You would not hold back a giggle watching the delight with which my munchkin devours this pasta. The sauce is creamy and rich and if you are a cheese lover, like i am, this will rock your boat!
Prep: 20 minutes.
- 1 spring onion
- 2 cloves of garlic
- 1 glass of milk
- 3 knobs of salted butter (30g)
- 1/4 teaspoon of nutmeg
- 1 pinch of black pepper
- 1/2 cup of Parmesan cheese (grated).
- Fettuccine pasta (half the pack)
- 2tbsps canola oil
For the pasta
- Fill a saucepan halfway with water and bring to a boil.
- Pour the pasta into the water and season with salt to taste.
- Allow to cook for 5-8 minutes.
For the sauce
- Thinly slice the spring onion and fry it with the canola oil in a skillet.
- Crush the garlic and add to the spring onion. Fry until the garlic is fragrant.
- Pour in the milk and add the butter. Keep stirring.
- Add the nutmeg, black pepper and the half the Parmesan cheese. Keep stirring until the sauce has thickened and the cheese has softened.
- Next, add the pasta and fold it into the sauce.
- Garnish with chives, coriander or parsley and sprinkle the remaining grated cheese.
Tip: If you would like to add white wine to the pasta, do so after step 2 above and cook until the alcohol has vaporized. Do not add the milk before then.
Serve immediately, while it’s still smouldering hot. As you can imagine, a cheesy sauce will not get better with time 😆
Share this fettuccine Alfredo recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂
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