Celebrating Fettuccine Alfredo
Rao’s Lemon Fettuccine Alfredo With Lobster
1 lemon, juiced (2 Tbsp.)
1 tsp. lemon zest
¼ cup chopped basil leaves
1 lb. cooked lobster meat
1 lb. fettuccine or Rao’s Homemade Linguine
1 jar Rao’s Homemade Alfredo Sauce
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 to 12 minutes. Drain and set aside. In a large saute pan, add Rao’s Homemade Classic or Garlic Alfredo Sauce and heat through. Add lemon juice, lobster and cooked pasta. Toss to combine. Serve topped with lemon zest, freshly ground black pepper and basil leaves.
Chicken Fettuccine Alfredo — A Family Favorite
4 grilled chicken breasts
1 stick of salted butter
3–4 minced garlic gloves
4 Tbsp. flour
3 ½ cups half and half
½ cup heavy cream
4 oz. softened cream cheese
1 cup freshly grated parmesan plus extra for serving
½ cup freshly grated Romano cheese
16 oz. fettuccine
Salt and pepper to taste
Salt and pepper the chicken breasts and cook through on an outdoor grill. Once these have been cooked and allowed to cool some, cut into 1 inch pieces, and set aside.
Boil fettuccine in a stock pot until tender. Drain and set aside. In another large saucepan or stock pot, melt butter over medium heat. Add garlic and cook for one minute. Whisk in cream cheese until mostly melted and then whisk in the flour. Continue whisking, adding a little of the half and half at a time. Once incorporated, stir in heavy cream. Bring to a gentle simmer and reduce heat. When the sauce has thickened a bit, stir in parmesan and Romano until it is smooth and creamy. Blend in the grilled chicken, top with extra shredded Romano or parmesan and enjoy.
Americans will recognize National Fettuccine Alfredo Day on Feb. 7, 2024. The first public acknowledgement of the holiday surfaced in Jan. 2005 in the Akron Beacon Journal and has been celebrated and written about ever since.
The simple yet sophisticated dish was created in Rome, Italy, in 1908 by restaurateur Alfredo Di Lelio as his wife struggled through her pregnancy with a dangerously diminished appetite. Di Lelio created an elegant dish featuring noodles, parmesan cheese, and butter to appeal to and nourish his wife. Alfredo's fettuccine became world-renowned in the 1920s after American actors Douglas Fairbanks and Mary Pickford tasted it at Di Lelio’s ristorante Alfredo alla Scrofa during their honeymoon in Rome. They brought the recipe back to the United States, paving the way for fettuccine Alfredo's entry into American cuisine.
With the rich addition of heavy cream, its popularity has grown in The United States, yet is served more exclusively in its birth city at the original Alfredo alla Scrofa, as well as pleasing patrons at Il Vero Alfredo, the Italian restaurant owned by Alfredo Di Lelio’s descendants.
Complementary to a wide variety of proteins and flavors that meld beautifully with the simple yet delicious dish, it’s a perfect choice to seek out on Valentine’s Day at local Italian restaurants. For a more intimate evening, this Valentine's favorite can be easily prepared and enjoyed at home.
Fettuccine With White Truffle Butter and Mushrooms — Ina Garten
4 Tbsp. unsalted butter
2 Tbsp. olive oil
24 oz. cremini mushrooms, stems removed, caps sliced ¼ inch thick
1 cup heavy whipping cream
6 oz. truffle butter
16 oz. fettuccine pasta
5 Tbsp. chives, plus extra for garnish
½ cup freshly grated parmesan, plus extra for garnish
1 Tbsp. plus 1 tsp. kosher salt
½ tsp. freshly ground black pepper
Add 1 Tbsp. of salt to a large pot of water and bring to a boil. Meanwhile, melt the butter and olive oil in a large saute pan over medium-high heat. Add the mushrooms and saute for 8–10 minutes, tossing often until the mushrooms are cooked, and the liquid has evaporated. Transfer the mushrooms to a bowl, and rinse the pan. Then pour cream into the saute pan, and heat over medium heat until it reaches a low simmer. Add the truffle butter, 1 tsp. salt and the pepper. Reduce heat to very low, and swirl the butter until it melts. Keep on very low heat. Meanwhile, add the pasta to the boiling water and cook until al dente. Drain the pasta in a colander, and add it to the truffle cream. Add the chives and mushrooms, toss well with tongs. Stir in the parmesan. Transfer to a large, shallow serving dish. Top with the extra parmesan and chives.
Fettuccine Alfredo — Original Recipe by Alfredo Di Lelio
1 lb. fresh, very thin fettuccine
6 oz. unsalted butter
6 oz. grated parmigiano-reggiano cheese
Cook the fettuccine in 1 gallon of salted boiling water for three minutes. At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using the mixer, this should not take more than three minutes at which time the noodles will be ready.
Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation, and sprinkle a garnish of extra cheese on top.