Fettuccine Alfredo
Fettuccine pasta tossed in a creamy Alfredo sauce made with butter, Parmesan cheese, and cream.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Antonella's Italian Ristorante
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Fettuccine Alfredo originated in Rome in the early 20th century. Alfredo di Lelio, a restaurateur, created the dish for his pregnant wife who had lost her appetite. He wanted something simple, yet nourishing and palatable.
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Fettuccine Alfredo, while seemingly simple, has become a symbol of Italian-American cuisine, often perceived differently in Italy compared to its adaptations abroad.
Italian vs. American Alfredo
In Italy, Alfredo is a very simple dish, made only with butter, Parmesan, and pasta water. The American version often includes heavy cream, garlic, and other additions, making it much richer and less traditional.
Comfort Food Status
In both Italy and America, Fettuccine Alfredo is often considered a comforting and satisfying dish, suitable for family meals or a quick, indulgent dinner.
Culinary Symbolism
The dish, especially in its Americanized form, highlights the adaptation and evolution of Italian cuisine as it travels across cultures, sometimes becoming significantly altered.
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Fettuccine Alfredo boasts a rich and creamy flavor profile, characterized by the interplay of butter, Parmesan cheese, and the starchy pasta water.
The flavor relies heavily on high-quality ingredients. The butter should be rich and creamy, providing a base of savory fat. Parmesan cheese contributes a sharp, salty, and nutty element. Freshly made fettuccine, ideally egg-rich pasta, adds a slightly sweet and chewy texture. The starchy pasta water emulsifies the butter and cheese into a smooth sauce, binding everything together.
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Use High-Quality Ingredients
Opt for good quality butter (European-style cultured butter is excellent) and freshly grated Parmigiano-Reggiano cheese. Pre-shredded cheese often contains cellulose and doesn't melt as smoothly.
Pasta Water is Key
Reserve plenty of starchy pasta water when draining the fettuccine. The starch helps emulsify the sauce and creates a creamy consistency. Add the water gradually until the sauce reaches your desired thickness.
Work Quickly
The sauce can seize up quickly, so work swiftly once the pasta is cooked. Toss the pasta with the butter and cheese immediately after draining, and add pasta water as needed to maintain a smooth consistency.
Serve Immediately
Fettuccine Alfredo is best served immediately, as the sauce can thicken as it cools. If necessary, add a little more pasta water to loosen it up before serving.
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