This was Uncle Hank’s favorite dish, hands down. He served it in his restaurant in Marina Del Rey, California, and would often bring it home for dinner. It was one of the first recipes he taught me from the old country when I was 25 years old and has always been a hit in our family. There are so many easy and delicious variations of Fettuccine Alfredo. I love it served in its traditional style as a side, or topped with chicken, shrimp, salmon or veggies as a main dish.
- 1 lb fettuccine pasta
- 1 cup quality fresh butter
- 1 pint heavy cream
- 2 cloves fresh garlic, minced
- 2 cups Freshly Grated Parmigiano Reggiano cheese
- 1/2-3/4 cups Frozen Peas, thawed, if desired
- 1/2 cup Fresh Parsley, chopped for garnish
- Salt & Pepper to taste
- Olive Oil
Melt the butter in a medium-large sauté pan over medium heat, careful not to burn. Add the garlic and sauté 2-3 minutes. Add the cream and bring to a gentle simmer. Slowly whisk the cheese into the sauce until melted. Add salt and pepper to taste.
- Cook fettuccine al dente (tender yet firm) in lightly salted water with a little olive oil, timed to be ready just as the sauce is done.
- Remove the hot pasta from the water with pasta tongs, letting most of the water drip off, and place directly into the sauce. Stir until the pasta is thoroughly coated, add 3-4 tablespoons of the pasta water and continue to stir. Add peas and half of the parsley to pasta and toss gently to heat through.
- Adjust salt and pepper to taste. Garnish with the rest of the parsley and serve.
- Serve immediately for best results and to keep the integrity of the sauce intact.
- Quality ingredients are key to this dish, freshly grated cheese from Italy and real butter are a must.
- Cook pasta al dente, firm yet tender.
- Always salt your pasta water before cooking and gently stir in a drizzle of olive oil as it cooks to loosen pasta and keep it from sticking together.
- This dish is delicious with shrimp, chicken, blackened chicken, broccoli florets, pancetta & peas, lemon zest and more. There are so many great variations possible depending on your personal taste.
- Parmigiano Reggiano cheese tends to cost about twice the price of Parmesan cheese. It is the true Italian Parmigiano Cheese with a rich and nutty taste and definitely worth the price. If cost is of concern you can easily substitute Parmesan cheese for the Parmigiano Reggiano or use a combination of the two.
According to the trademark laws in Italy, the cheese cannot be called “Parmigiano Reggiano” unless it’s made in Italy according to a specific recipe. Parmigiano Reggiano is always made in Italy, while Parmesan cheese can be made anywhere. There are no restrictions on the name “Parmesan.” Parmesan cheese is produced to try to duplicate the flavor of “Parmigiano Reggiano.” Once you taste the difference in a side by side testing you’ll have a hard time going back.