3 cups whipping cream 2 oz. grated parmesan cheese 2 oz. grated pecorino cheese dash of nutmeg salt and freshly ground black pepper to taste 1 lb. pasta, cooked to al dente Heat cream until it scalds. Thicken with cheeses and add nutmeg and salt and pepper to taste. Simmer until the desired consistency is achieved. Toss in pasta and serve immediately. NOTE: More cheese or butter can be added for a thicker consistency.
How To make Pasta Al 'Alfredo's Videos
Fettuccini Alfredo W/ @NickDiGiovanni @itsQCP
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The Alfredo Recipe That Sold Over ONE MILLION TIMES!!
Hello There Friends, Today I'm going to show you how I perfected the Alfredo Recipe and sold Over ONE MILLION of these dishes! A super simple and delicious recipe, although it is not exactly an Italian recipe it did not entirely come from Italy! Let me know how you did in the comments below friends!
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Fettuccine Alfredo is obviously better when it’s homemade. But... is there a best of all-time version? Turns out... there are multiple versions.
Recipe:
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The Original Fettuccine Alfredo
The beauty of a great Fettuccine Alfredo lies in the understanding of how to build a creamy sauce without the use of any cream. The trick is all in the technique and the use of Parmigiano Reggiano cheese, pasta water, and butter to build an incredible sauce that coats every single piece of pasta perfectly.
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Fettuccine Alfredo Recipe 1/2 batch (as seen in the video): 1/2 lbs dried Fettuccine pasta 4.7 oz or 134 grams Parmigiano Reggiano cheese finely grated 3.3 0z or 100 grams unsalted butter pasta water as necessary
Fettuccine Alfredo Recipe full batch: 1 lb dried Fettuccine pasta 9.4 oz or 268 grams Parmigiano Reggiano cheese finely grated 6.6 0z or 200 grams unsalted butter pasta water as necessary
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The BEST fettuccine Alfredo recipe #shorts
This is the best fettuccine Alfredo recipe in the entire world & I stick to that! Hope you like it.
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Hi, my name is T Ippolito and I’m a home cook from New Jersey. I like to share fast and easy recipes using familiar ingredients. I am not a chef. I’m just cooking for my friends & family and sharing it with whoever’s interested.
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Fettuccine Alfredo - You Suck at Cooking (episode 121)
Fettuccine Alfredo, as invented by Alfred Di Lelio in 1908, consists of pasta, butter, and parmesan. While it's said he made it for his wife who wasn't eating after giving birth, the truth is more likely that Mr. Alfredo had a cheese and butter addiction. While we may never know the ugly truth, we can continue to enjoy this delicious pasta dish one deadly bite at a time.
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Recipe .5 parts pasta to .25 parts butter to .25 parts parmesan
Cook the pasta, strengthen your wrists, and then do all the things.
The original recipe called for parmesan aged 24 months, which is a young parmesan. I used one aged 36 months so it would taste slightly wiser. Don't even both trying to make the original noodles. It's WAY above your pay grade.