Fettuccine Alfredo – creamy pasta dish that’s both comforting and indulgent.

Fettuccine Alfredo is a popular Italian pasta dish known for its creamy and indulgent sauce. The dish originated in Rome, Italy, and is named after Alfredo di Lelio, an Italian restaurateur who is credited with its creation in the early 20th century.

Ingredients:

• 12 ounces fettuccine pasta
• 1 cup heavy cream (whipping cream)
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 teaspoon ground nutmeg (optional)
• Salt and black pepper to taste
• Fresh parsley or basil leaves, chopped, for garnish (optional)

Instructions:

1. Cook the Fettuccine Pasta:
   • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente (cooked but still firm to the bite). Stir occasionally to prevent sticking.
   • Once cooked, drain the pasta and reserve about 1/2 cup of the pasta cooking water. Set the pasta aside.
2. Prepare the Alfredo Sauce:
   • In a separate saucepan, melt the unsalted butter over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
   • Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for a few minutes to slightly thicken the cream.
   • Stir in the freshly grated Parmesan cheese and continue to cook over low heat, stirring constantly, until the cheese has melted and the sauce is smooth and creamy. If the sauce seems too thick, you can gradually add some of the reserved pasta cooking water to reach your desired consistency.
   • Season the Alfredo sauce with salt, black pepper, and ground nutmeg (if using). The nutmeg adds a subtle aromatic flavor that complements the richness of the sauce.
3. Combine the Pasta and Alfredo Sauce:
   • Add the cooked fettuccine pasta to the Alfredo sauce and toss everything together until the pasta is coated evenly with the creamy sauce.
4. Serve:
   • Transfer the Fettuccine Alfredo to serving plates or a large platter.
   • Garnish with chopped fresh parsley or basil leaves for a pop of color and freshness (optional).
5. Enjoy!