Fettuccine Alfredo

 

Serves 4 to 6.
By Dennis W. Viau; an original recipe.

One of my food encyclopedias says this dish was created in the 1920s by a Roman restaurateur Alfredo di Lello to satisfy the American tourists who wanted more cheese. Although not a true Italian sauce like marinara or Bolognese, it is a delicious cream sauce with a satisfying cheese flavor.

Ingredients:

For the Roux / White Sauce:
3 tablespoons (43g) butter
2 tablespoons flour
1½ cups (350ml) milk
For the Alfredo Sauce:
Roux from above
2 ounces (60g) Parmesan or Romano, shredded
2 to 4 sprigs fresh Italian parsley, chopped
Salt to taste
For the Pasta:
1 pound (454g) fettuccine or tagliatelle noodles

Directions:

To make the roux, combine the butter and flour in a medium saucepan. He until the butter melts, then reduce the heat to medium low and cook, stirring constantly, about 1 minute. Add the milk, mix to combine, and then increase the heat to medium. Bring to a boil, reduce the heat to medium low and cook, stirring constantly until thickened, about 5 minutes. This is a white sauce (one of the mother sauces).

To make the Alfredo sauce, remove the white sauce from the heat. Add the cheese and stir to combine. Add the chopped fresh parsley. Stir, then salt to taste.

Cook the fettuccine noodles according to package directions. Drain and plate. Top with Alfredo sauce and garnish as desired with extra shredded cheese.

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