17 Easy Fettuccine Recipes You Can Make On A Weeknight (2024)

FAQs

Does fettuccine have eggs? ›

Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance, but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).

It's creamy, comforting, easy to prepare and a worthy addition to your dinner repertoire. The dish was created — or updated, rather — in the early 20th century by Roman restaurateur Alfredo di Lelio. It is based on fettuccine al burro, which is simply pasta coated in a sauce of butter and cheese.

Best served with: Wide, flat fettuccine is perfect for creamy sauces like lush, cheesy alfredo or a creamy tomato or vodka sauce. Since the noodles have more surface area, it's easier for heavier sauces to adhere and make it to your mouth.

Pasta can be a healthy meal. Since pasta is not very nutritious on its own, it's essential to add other foods to your pasta that are high in nutrients. You can ensure a healthy pasta meal by adding your favorite veggies to your dish and a lean protein, such as chicken, shrimp, or fish.

For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well.

One of the things that makes it so great is its use of heavy cream. While this might seem like a standard inclusion in an Alfredo sauce for most Americans, it actually makes this dish distinctly different from its Italian counterpart.

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.

Moreover, Italians are not thrilled that this recipe is so strongly associated with Italy, as it is not a traditional dish and there are recipes much more authentic, more representative and more identifying of the Bel Paese. Indeed, no real Italian restaurant has this pasta on the menu.

Ingredients. WATER, CREAM, BUTTER, PARMIGIANO REGGIANO P.D.O. CHEESE (COW'S MILK, SEA SALT, RENNET), VEGETABLE OIL (SUNFLOWER AND/OR SOYBEAN AND/OR CANOLA OIL), MODIFIED FOOD STARCH, PECORINO ROMANO P.D.O.

What goes well with Alfredo? ›

Yes, as a matter of fact, using half and half instead of heavy cream results in a sauce that is equally as thick and creamy. How do you thicken half and half for Alfredo? We've added a couple tablespoons of flour to this sauce recipe to make sure the sauce turns out equivalently thick and creamy using half and half.

You can complement any pasta with a side of chicken breast, skirt steak, shrimp, or grilled salmon to create the ideal meal. Pair your pasta with a smooth glass of wine and a few empanadas, and you have the makings of the perfect Argentinian meal!

The best dishes to serve with Fettuccine Alfredo are sauteed vegetables, sausage and peppers, bacon-wrapped asparagus, cabbage soup, broccoli, crispy tofu, boiled potatoes, meatballs, bread rolls, and grilled shrimp.