Fettuccini Alfredo


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Serves 4 to 6

The original Fettuccini Alfredo is a simple dish to make consisting only of cream, garlic sautéed in butter, and Parmesan cheese.  It was created in the 1920’s by Alfredo de Lelio at his restaurant in Rome.  According to legend, while on their honeymoon in Rome, Mary_Pickford and Douglas_Fairbanks, discovered the restaurant and the dish, fell in love with it and ordered it every night.  It is so simple and so delectable, there is no need to buy a sauce in a jar.  This one is an artery killer, but please don’t try and make a healthy version.  Just don’t eat it more than once a year, but make it right and enjoy it thoroughly when you do have it.

Gladys Louise Smith

1 pound Fettuccini


1/2 stick butter, cut into small pieces

10 to 12 cloves of garlic, sliced very thin

2 cups of cream, yes, cream, not milk or half-and-half

1 cup fresh grated Parmesan cheese

About 2 tablespoons finely minced fresh parsley

Salt and fresh coarse ground black pepper to taste


Put the pasta into a large pot of rapidly boiling water, reduce the heat to maintain a rolling boil and cook to desired degree of doneness.  Melt the butter over a low heat in a heavy skillet and add the garlic.  Sauté gently until the garlic is softened but not yet beginning to brown.  Add the cream and increase the heat to moderate and simmer until the liquid has reduced by about one quarter its original volume.  Drain the pasta but do not rinse.  Add to the skillet with the sauce.  Sprinkle on the cheese and add the parsley, salt and pepper.  Toss about gently to mix well.  Serve at once.


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        Copyright © 2008 - Geraldine Duncann