The Fettuccine Alfredo Recipe That Sold Over A Million Times In My Restaurant!
Modern Fettuccine Alfredo was invented by Alfredo di Lelio in Rome in 1892. The dish was an instant hit. While the original recipe is quite simple, over the years, many chefs have put their own spin on the dish, but of course I think mine is the best!
Either way it was a very popular recipe at my restaurant. I hope you enjoy it as much as my customers did! Just follow this recipe and you’ll have a delicious Alfredo in no time.
Frequently Ask Questions About Fettuccine Alfredo
What meat goes well with Alfredo Sauce?
If you’re looking for some inspiration on what protein goes well with Fettuccine Alfredo, here are 5 great choices.
1. Chicken: A classic choice, Chicken is versatile and easy to cook, making it a great option for weeknight dinners. Plus, the mild taste of chicken pairs well with the rich sauce.
2. Shrimp: Another popular choice is Shrimp, it is quick-cooking and has a delicate flavor that complements the sauce nicely.
3. Beef: A heartier option for Alfredo, Beef is a great choice. Try using ground beef or thinly sliced steak for a savory and delicious meal.
4. Pork: Another delicious option is Pork. Thinly sliced pork loin or pork tenderloin work well in this dish and pairs nicely with the sauce.
5. Salmon: Salmon is a great choice if you’re looking for something different from traditional chicken or beef options. This tasty fish works well with the rich sauce and provides a unique flavor profile that pairs perfectly with Alfredo sauce.
What sides go well with Fettuccine Alfredo
While Fettuccine Alfredo is often served as a main course, it can also be paired with other dishes to create a more complete meal. For example, Fettuccine Alfredo goes well with vegetables such as Asparagus Tips or Green Beans. The sweetness of the vegetables helps to offset the richness of the Fettuccine Alfredo.
Another great option is to pair Fettuccine Alfredo with a simple salad with a Vinaigrette Dressing. The acidity of the salad dressing helps to cut through the creaminess of the pasta dish, making it more refreshing and light.
If you want something a little hearty try a Stuffed Onion – Using a Sweet Vidalia Onion, delicious!
And of course, don’t forget the Garlic Bread!
Whether you are looking for a light starter or a hearty main course, Fettuccine Alfredo is a versatile dish that can be paired with several different types of food.
What wine goes well with Fettuccine Alfredo?
There are a few options that would work well. White wine like Chardonnay or Sauvignon Blanc would be a good choice. The acidity in the wine will cut through the richness of the Alfredo sauce. If you’re looking for a red wine, try Pinot Noir or a light Tuscan red. These wines won’t overpower the dish but will complement it nicely.
For a truly traditional experience, try pairing Fettuccine Alfredo with a Chianti. The bold flavor of the Chianti will complement the rich creaminess of the sauce, and the acidity will help to balance out the dish.
How long will Fettuccine Alfredo last in the refrigerator?
The answer may surprise you. Fettuccine Alfredo actually one of those dishes that gets better with age! The flavors have a chance to meld together and the sauce will thicken slightly as it refrigerates. So if you find yourself with leftovers, don’t hesitate to reheat them for an even tastier meal. Just be sure to enjoy your Fettuccine Alfredo within four days of making it. After that, it’s time to say goodbye to this amazing dish.
What is the best way to reheat Fettuccine Alfredo?
Fettuccine Alfredo is one of those dishes that always seems to taste better the next day. But reheating it can be a bit of a challenge—if you’re not careful, you can end up with a dry, rubbery mess.
So what’s the best way to reheat Fettuccine Alfredo? The key is to add a little bit of moisture back into the dish. One easy way to do this is to add a splash of water or milk before reheating. Once you’ve added moisture, you can reheat the Fettuccine Alfredo in the microwave or on the stovetop. Just be sure to stir it frequently so that it doesn’t stick together or burn. With a little care, you can enjoy your Fettuccine Alfredo leftovers even more than the first time around!
The Best Fettuccine Alfredo Recipe
- ½ lbs. Fresh Fettuccine
- 2 cups Cream
- ½ cup Reggiano Parmesan
- Salt and Pepper to taste
- Cook the pasta in salted water according to the manufacturer’s instruction.
- In a sauté pan, add the cream and bring it to boil. Add the Reggiano and bring the mixture to boil until it thickens enough to coat the back of your spoon. This may take a few minutes. When thick enough add the drained pasta, mix well to coat the pasta, plate immediately.
- Add more cheese and black pepper and serve immediately!