Fettuccine Alfredo
Cook time
Total time
Author: Seonkyoung Longest
Serves: 4
Ingredients
- 9 oz. / 255g dry or fresh fettuccine
- 4 Tbs 45g / unsalted butter
- 2 cloves garlic, finely chopped
- ½ tsp / 2g salt
- ¼ tsp / 1g pepper, plus more for garnish
- 1¾ cup / 415ml heavy cream
- 1 cup / 100g shredded/grated good quality parmigiano, plus more for garnish
Instructions
- Bring a large pot of salted water to boil and cook fettuccine until al dente, according to package directions. (If you are using dry fettuccine, please start cook at first while you are making alfredo sauce. If you are using fresh fettuccine, it takes only a couple minutes to cook so start cook after add heavy cream to alfredo sauce and while waiting its boil.)
Heat a large skillet over medium heat; add butter and let it completely melt. Add garlic, salt and pepper and sauté about 1 minutes. Be careful not garlic to turn brown.
- Pour heavy cream, stir. Bring it to boil and add parmigiano. Stir until cheese has melted then reduce heat to low.
- By now your fettuccine cooked perfectly, add hot fettuccine immideitely into skillet and toss until pasta coated evenly with sauce. If sauce seems too thick, add a little pasta water to thin it out, ¼ at a time.
- Transfer to a serving plate and sprinkle with more cheese and black pepper to your taste. Enjoy!
Fettuccine Alfredo
Cook time
Total time
Author: Seonkyoung Longest
Ingredients
- 9 oz. / 255g dry or fresh fettuccine
- 4 Tbs 45g / unsalted butter
- 2 cloves garlic, finely chopped
- ½ tsp / 2g salt
- ¼ tsp / 1g pepper, plus more for garnish
- 1¾ cup / 415ml heavy cream
- 1 cup / 100g shredded/grated good quality parmigiano, plus more for garnish
Instructions
- Bring a large pot of salted water to boil and cook fettuccine until al dente, according to package directions. (If you are using dry fettuccine, please start cook at first while you are making alfredo sauce. If you are using fresh fettuccine, it takes only a couple minutes to cook so start cook after add heavy cream to alfredo sauce and while waiting its boil.)
- Heat a large skillet over medium heat; add butter and let it completely melt. Add garlic, salt and pepper and sauté about 1 minutes. Be careful not garlic to turn brown.
- Pour heavy cream, stir. Bring it to boil and add parmigiano. Stir until cheese has melted then reduce heat to low.
- By now your fettuccine cooked perfectly, add hot fettuccine immideitely into skillet and toss until pasta coated evenly with sauce. If sauce seems too thick, add a little pasta water to thin it out, ¼ at a time.
- Transfer to a serving plate and sprinkle with more cheese and black pepper to your taste. Enjoy!
Nutrition Information
Serving size: 4 Calories: 679 Fat: 49g Saturated fat: 30g Unsaturated fat: 16g Carbohydrates: 51g Sugar: 2g Sodium: 239mg Fiber: 2g Protein: 11g Cholesterol: 167mg
8 comments
Hello Dianna, Thank you for your concern. I started blog and Youtube with Asian at Home, introducing traditional Asian cuisine to people. Now it’s been about 5 years and I grew up not only as chef and host, but as a producer as well. (I’ve made about 300 cooking videos) As a chef, I’m always learning new cuisines, styles and techniques. As a producer, I’m always looking for more and new concept of shows and different ways to make the entertaining videos and contents. I understand you have your own vision for Asian at Home, but I also have a big picture and vision for my business. I’ve never offered healthy meals, that’s not what I believe in or what I do. I make delicious food, traditional and non-traditional. Cuisines never mattered to me. If I’m losing you because I share more variety recipes, well all I can say is I’m sorry. If there is no change and innovations, there are no grow or future. I don’t compete with other food bloggers, we are all different. I’m just trying to share as many easy and delicious recipes as possible with my be loved viewers and followers so I can help them in the kitchen. Hope you understand what I do here now. Thank you.
Thank you for taking the time to respond but this is not “my vision” of your business.
YOU chose the title”Asian at home”.
I had directed friends and family to your website on my FaceBook account. Imagine my surprise, disappointment and embarrassment when the next 3 recipes that popped up were of this nature. “Asian at home?” they asked somewhat confused. Misleading at the very least.
It would be like buying a cookbook entitled “Asian at home” and getting recipes for fettuccine and lasagna. Huh?
To make matters worse, the fettuccine recipe is so tired and basic, I imagine you’re wanting to instruct us on how to boil water next? As a “chef” is this really your idea of new, exciting and innovative? Ummm….Ho Hum….
It was not my initial thought that you would lose me as a viewer but since you brought it up perhaps it is time to revisit Maangchi.Whether you choose to acknowledge it or not, you have real competition for our viewing time and choices.
Your sponsors are certainly aware of this and spend millions in the effort to grow business. You would be wise to understand the business in which you are involved and take viewer feedback for what it’s worth whether you agree with it or not instead of becoming defensive.
I’ll extend the benefit of doubt and trust you have not become as arrogant as your reply appears. The media and audiences are fickle and can turn away from you as quickly as your star shown. Your recipes were really very good and it would be unfortunate but even the best “chefs”come and go. Great recipes endure.
In closing with all due respect and no offense intended, the public is interested in great recipes and not so much the woe is you war stories of your past. Granted, a little background was somewhat interesting as we invited you into our homes. Any more and it becomes tedious and a little embarrassing as we look to the recipe. We are your audience not your therapist.
We really didn’t need to know nor do we care to know how poorly you treated your husband during your depression. For that kind of information, there’s the Kardashians.You are not a rock star, try not to allow a little media exposure and small successes go to your head and cloud you judgement then perhaps you can get back to what you’re good at and what we had come for….simply good recipes….
Some say past personal stories are inspiring. I say you are a new creation, the old is dead. why keep dragging around the corpse? It’s not good for business, especially the food business.
Let go of the past…. Plan for the future,…. Live in the present
I trust you will receive this in the spirit it is intended. It is not meant to hurt or insult but to inform. Goodbye and good luck.
Wow Diana what an awful self indulgent post. Asian at Home isn’t about you! Why do you feel that you can voice your opinion as if you are paying for a service and not getting what you paid for! Your comments almost seem as if you are the completion disguised as a follower. Who would spend that much time and effort ranting on as you have. You are unbelievable!
Oh well, lucky you arent calling the shots. I loved this recipe post and after I made it, my daughter said it was the best fettuccini she had ever had. Thank goodness that Asian At Home has such diversity.
I enjoyed the video for this! As a fan, I love seeing all different types of recipes. Keep up the good work!
Thank you so much Jane! <3 I will keep up the work to share more delicious recipes!! 🙂
Hi Seonkyoung, I just read Diana’s comment. I just want to let you know because of you I learned how to cook and sustain myself. Not all viewers are here to see Asian food, I like variety too. I’m glad you posted about Fettucine because I keep messing it up when I make it.
Thanks for the recipes.
Hi Char,
Thank you for your lovely words and support. It really really means huge to me. I will be continuously sharing all the delicious recipes coming out from my kitchen and hope it inspires you to cook more at home! 🙂
Love you!!! <3 <3 <3
I haven’t looked over your website too much, but I’ve made this Alfredo recipe at least 10 times and it is by far my favorite I’ve ever tried. I often make a double or triple batch and I usually add half a pound or so of cooked, diced chicken.
Thanks for sharing!