When it comes to classic Italian American dishes, fettuccine alfredo is often at the top of the list. What is interesting about this is that alfredo sauce often created in America is not something that is commonly served in Italy. Alfredo sauce in America typically consists of cream and parmesan. In Italy, the cream is rarely used to create any type of sauce because it is thought to be too thick and heavy.
Alfredo sauce originates from an Italian man named Alfredo di Lelio who created the dish for his pregnant wife. He started serving it in his restaurant in Italy and eventually moved to New York and opened up a restaurant where the dish was served. Since that time alfredo sauce is found in all types of Italian restaurants and many people enjoy making the dish at home. Here are 14 alfredo recipe ideas for you to create your own classic dish at home.
1. Light Fettuccine Alfredo
What you need:
- 8 oz uncooked fettuccine noodles
- ⅓ cup of butter
- 1 ½ tsp flour
- Dash of pepper
- Dash of nutmeg
- ½ cup half and half
- 2 oz parmesan cheese
- 1 tbsp of chopped parsley
To make:
Cook the fettuccine according to package directions. Drain and cover to keep warm. In a skillet over low heat, melt the butter. Add in the flour, nutmeg, and pepper. Stir in the half and half slowly. Cook for about 5 minutes over low heat or until it starts to thicken. Add in the cheese and cook until it melts. Stir constantly. Add in the fettuccine and toss to coat all of the noodles. Sprinkle the parsley over the top and serve warm. Using the half and half instead of heavy cream in this pasta dish will help to reduce the fat in the pasta dish and does not sacrifice the flavor of the sauce.