One of the richer sauces used for pasta, the white sauce or Alfredo sauce, is a rich and creamy white sauce and has now evolved to be prepared using butter, heavy cream and cream cheese. The garlic and onion sauteed in butter add to the flavour of the sauce. The trick to make a creamy and silky sauce is to stir continuously so that it doesn’t boil and split. The fettuccine pasta, cooked al-dente, is coated with the creamy sauce and made cheesier by adding parmesan cheese. So, now that you know the secret behind a delicious fettuccine alfredo pasta, what are you waiting for? Treat yourself and your friends to this luxurious dish.
Details
4 Servings
15 Minutes
20 Minutes
1064 / Portion
Print
Ingredients
Fettuccine pasta 400 gms
Butter 50 gms
Heavy Cream 100 ml
Onions chopped 60 gms
Garlic chopped 30 gms
Cream cheese 40 gms
Parmesan cheese grated 20 gms
Parsley Chopped for garnish
Salt Black pepper crushed to taste
Directions
- Fill a large vessel with water and let it boil. Add salt.
- Boil the fettuccine pasta. The pasta should be tender but still firm to the bite. The stage is called
‘al dente’ in Italian. Drain and keep the pasta and water aside. Let it cool for some time. - Heat the butter, add chopped garlic, saute, add chopped onions. Cook till translucent.
- Whisk heavy cream and cream cheese to a smooth consistency and add it to the pan.
- Cook for 5-10 mins on medium heat stirring continuously until the sauce thickens. Season with salt and black pepper.
- Toss the fettuccine pasta with this Alfredo sauce and add half of the parmesan cheese. Add a little pasta water if the sauce becomes thick.
- To serve, garnish with grated parmesan and chopped parsley. Drizzle a dash of extra virgin olive oil. Serve with crispy garlic bread.
Chef’s Twist :-
Shrimp fettuccine Alfredo and chicken fettuccine Alfredo are popular variations.