Holiday Fettuccine Alfredo Recipe (2024)

FAQs

What can I add to fettuccine alfredo to make it better? ›

There are dozens of variations of fettuccine Alfredo out there. You could sprinkle in fresh herbs and lemon zest or juice to cut the richness of the cream. You could also top servings with cooked shrimp or chicken for some protein, or toss in a vegetable like cooked asparagus!

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Christmas fettuccine is a form of fettuccine alfredo: a decadent mix of butter, garlic, parmesan cheese and double cream. The Christmas element comes in the form of gentle spicing: a sprinkle of nutmeg and a good grind of black pepper.

Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles.

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

Use Cornstarch

To make a cornstarch slurry, whisk together equal parts of cornstarch and water—about 2 tablespoons of each. From there, add 1 to 2 teaspoons at a time.

While controlling the heat is what helps the fat (oil) not separate from the sauce in the first place, adding cream to your leftovers is what helps to revive the dish. This leaves the pasta nice and creamy again and makes sure that it's not dried out.

The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

In Southern and Central Italy, baked pasta is a must. In Northern Italy, Lasagne Bolognese and filled pasta like manicotti and ravioli are traditional Christmas fare. Next comes the main event, the meat. Roasted veal, baked chicken, sausages or braised beef are common Natale entrées worth celebrating.

What do Italians drink and eat on Christmas? ›

On Christmas Day, the culinary festivities expand to include antipasti, cheese boards, charcuterie, flavourful first courses, succulent second courses, and a delightful array of desserts. The main dish typically highlights fish, such as trout or salmon, in most regions. In Naples, eel is a popular choice.

Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.

Alfredo di Lelio, an Italian restaurateur, created Fettuccine Alfredo in 1908. After his wife had given birth to their first son that year, she did not have an appetite. To help encourage her to eat, he created a dish of noodles, cheese and butter.

While controlling the heat is what helps the fat (oil) not separate from the sauce in the first place, adding cream to your leftovers is what helps to revive the dish. This leaves the pasta nice and creamy again and makes sure that it's not dried out.

Steak, chicken and shrimp all pair beautifully with Alfredo sauce.

For Alfredo, I usually mince garlic to throw in and grate a sinful amount of Parmesan into it. A touch of sour cream can give a bit more creaminess and flavor, a little white wine usually helps a bit, and sometimes I'll throw in some sun dried tomatoes for fun.

Empty the pasta sauce into a pot to simmer. Then, ladle a few cups of pasta water out of the boiling pasta pot and allow it to cool. Add the water to the empty sauce jar, shake it up, then pour it into the simmering sauce on the stove. The starch will thicken and create more sauce.