Dinner

Fettuccine Alfredo

From the Lazio Region, a central Italian region bordering the Tyrrhenian Sea. Its principal city, Rome, is Italy’s capital and was at the heart of the ancient Roman Empire. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early mid-20th century.   In its early invention it was known as “fettuccine al triplo burro”.

Ingredients

Instructions

  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.
  2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper & garlic salt. Stir in cheese.
  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.

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