Ok, I know what your thinking. I mean, why would an Italian foodie say anything about a dish that isn’t truly Italian? Well, before I say anything at all I really need to type something up (forgive me for this little rant, but I feel fully justified in what I’m about to say). Fettucine Alfredo is an incredibly difficult dish to find in Italy. During the two years I lived in Italy, I couldn’t find a single Italian that had eaten the dish outside of the United States. Fettuccine Alfredo is about as common as spaghetti and meatballs (mind blown). As an undergraduate in the United States, a few of my professors were Italian. I asked them about fettuccine alfredo. They explained that fettuccine alfredo is actually a variation of the traditional Italian dish pasta al burro e parmigiano – you can learn all about the history of this dish here, here, here, and (if you can read Italian) here.
You’ll find that it is actually really easy to make this dish. Without anymore words to clutter up this space, let’s just jump right into how to make fettuccine alfredo!
First, as always let’s run and grab the ingredients we need for this special dish. Today will need mushrooms garlic parsley butter cream milk Parmesan cheese broccoli and olive oil. Nothing if you got up and we can go to make one great Italian-American dish.
First let’s wash the broccoli, mushrooms, and parsley. Then let’s cut them into pieces that are about one cubic centimeter (a quarter-inch wide, a quarter-inch long, and a quarter-inch thick). The broccoli needs to cook until you have a slight crunch, so make sure the pieces are not too large! Place a pan on the stove and add a bit of all-wheel and butter turn. Turn up to a medium-high heat and let’s wait for the oil the fats to heat up. In the meantime put up on the stove filled with water and less start preparing the pasta noodles. (When the water is ready, salt it and toss in the fettuccine! Or your preferred type of pasta. I’ll let you judge the pasta timing from here on out.)
Once the fats have risen to a nice hot temperature, pour the garlic, parsley, and mushrooms into the pan. Stir occasionally until the garlic begins to brown.
Now, incrementally pour in the cream. We want the cream to absorb the flavors without losing too much moisture.
Once you’ve finished pouring in the cream, toss in the chunks of broccoli. slowly pouring the cream and mix it up. Check the broccoli occasionally, and once it is ‘al dente’ remove the sauce from the heat. Add the parmesan cheese and stir for a minute as the sauce cools.
Once the cheese has melted, pour the sauce over your pasta. Enjoy!