Italian cooking is simple for Victoria Sande of Saxonburg, PA. She can’t believe anyone is intimidated by the thought of making homemade pasta; for her, pasta is like fast food. She shares her traditional family recipes, passed down from generations, with TABLE Magazine readers to encourage them to try cooking at home.
This Fettucine 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 Fettucine 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.
Fettucine Alfredo Recipe
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 / Photography by Dave Bryce / Styling by Anna Franklin
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