This Fettuccine Alfredo recipe was cribbed decades ago by a well-known chef with whom Victoria’s late husband once worked. It has stayed in her recipe file for one great reason: it is better than any other Fettuccine Alfredo recipe you’re likely to find. Why? Infusions of flavors like green onion and pepperoncino into the cream sauce elevate the dish well beyond the blandness usually associated with it.
History of Fettuccine Alfredo
This dish has a little bit of a bad reputation among pasta snobs. But it has an endearing backstory. Legend has it Roman restauranteur Alfredo di Lelio created a spin on the Italian tradition of pasta with butter and cheese to encourage his wife to eat after a difficult pregnancy. You can still eat his family restaurant, Alfredo Alla Scrofa, in Rome today
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Fettucine Alfredo
Description
Not your run-of-the-mill fettucine Alfredo.
Ingredients
- 2 tbsp butter
- 4 scallions, finely chopped
- ½ cup white wine
- 3 garlic cloves, finely minced
- Salt to taste
- ¼ tsp ground black pepper
- ¼ tsp nutmeg
- 24 oz heavy cream
- ¼ cup Parmesan cheese
Instructions
- In a medium skillet, melt the butter.
- Add scallions and cook for 1 minute.
- Add wine and heat through for 3 minutes.
- Then add the garlic and cook for 1 additional minute.
- Add salt, pepper, and nutmeg along with the heavy cream, stirring constantly for 3 minutes.
- Finally, add the parmesan cheese and stir for 1 minute. Cook pasta to al dente.
Check out the rest of Victoria Sande’s pasta recipes!
Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce
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