Five Fab Fettuccine Recipes
4 Nom-nom-nomalicious versions of this ultimate carb comfort food
Nothing can beat the winter blahs like a hearty dose of comfort food. So it’s probably no coincidence that “National Fettuccine Alfredo Day” falls in early February (the 7th, specifically).
As legend has it, Fettuccine Alfredo was created in 1908 by Italian restaurateur Alfredo di Lelio. After his wife gave birth to their first son that year, she found she did not have an appetite. To help encourage her to eat, di Lelio created a dish of noodles, cheese, and butter. His wife liked the dish so much that she suggested he put a version of it on the menu at his small restaurant in Rome…and the rest, as they say, is history.
Today, in its simplest incarnation, hot cooked pasta is tossed with cream, butter, and cheese until a sauce forms and coats the pasta—however, that is merely a starting point. To commemorate the 111th anniversary of this truly wonderful invention, we are pleased to share a handful of variations on what has become one of the most popular of all Italian dishes!
Basic Fettuccine Alfredo
Adapted from Chowhound
Notes: Want to shake it up a little? For variation, top it with a variety of things like blanched peas, seared and sliced chicken breast, bacon pieces, or sautéed mushrooms. (Or…read on for some new takes on the classic dish!)
Decadent Date Night Mushroom Fettuccine
Note: A drizzle of truffle oil to finish will take it to the next level!
Adapted from A Pinch of Yum
Adapted from Lisa’s Dinnertime Dish
The Lighter Side Fettuccine Alfredo