February 7th is National Fettuccine Alfredo Day! And while that may sound like a fancy dish, it’s still pasta, and kids love it. In fact, “fettuccine” is actually Italian for “little noodles,” so it’s like the stuff is made for kids! The meal’s saga begins in 1914, when a chef by the name of Alfredo di Lelio presented his wife with a new dish containing fettuccine (a flat ribbon-cut noodle) tossed with butter, cream and melted parmesan cheese. She had recently given birth to the couple’s first child, and didn’t feel much like eating. Alfredo made the dish hoping to entice her to eat again. And we’re happy to report that the new mother began eating a lot. (She wasn’t a model.) The meal was such a hit that he began serving the new concoction in his restaurant in Rome. [photo via flickr]
In honor of this delicious creamy Italian dish, we’ve found a recipe that’s so good it’s called “To Die For Fettuccine Alfredo.” The recipe hails from allrecipes.com, and the rave reviews say it all. Celebrate National Fettuccine Alfredo Day by making this delicious dish for your family–and see if it doesn’t become a regularly requested meal in your house.
Ingredients
24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
Salt and pepper to taste
Dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
Directions
1) Bring a large pot of lightly-salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente. Drain.
2) In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3) Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Fettuccine Alfredo is wonderfully delicious on its own, but you can add chicken, vegetables or seafood on top for extra flavor and texture. In addition, you can substitute fresh minced garlic for the garlic salt and really bring out the Italian flavor of the dish. This recipe makes six servings and is ready to eat in 30 minutes. Store leftovers in the refrigerator because this dish reheats well.
