Craving creamy comfort of pasta?
When time is tight and I need a simple way to make a satisfying meal, I’ll head to my pantry and pull out some pasta. I always keep some on hand for situations like this, because I know that if I combine it with a handful of other ingredients, it won’t be long before I’m serving up a bowl of something good.
Most times, the pasta dish I’ll create will be on the lighter side, such as a tomato-sauce-based creation strewn with vegetables, topped with a little freshly grated Parmesan cheese.
But every once in a while, I want something richer, more rib sticking. When I’m in the mood for that, I’ll often make fettuccini Alfredo. Long noodles tossed with garlicky cream, butter, olive oil and cheese — it doesn’t get much richer than that.
If you’re wondering who decided that combining these things was a good idea, lore suggests preparing pasta this way began in Italy long ago. Well, sort of. I say sort of, because fettuccini Alfredo is an Italian/American version of a much older Italian pasta dish: fettuccini al burro, or fettuccini with Parmesan cheese and butter.
Food history websites suggest that in the late 1880s, a man named Alfredo di Lelio made a version of this dish to serve to his pregnant wife, who had an upset stomach, but still needed sustenance.
She liked it, so when Di Lelio later opened a restaurant in Italy, he put the dish on the menu, calling it fettuccini al triplo burro. Triplo means triple, indicating a good amount of butter was used.
Alfredo di Lelio became famous for that pasta dish, which started turning up in other parts of the world. As a nod to the inventor, it became known as fettuccini Alfredo in places such as the United States. As time passed, the American version of fettuccini Alfredo began to incorporate cream, creating a dish quite different from what is served in Italy.
If you’re in the mood for that creamy style of pasta, here is my version of fettuccini Alfredo, which serves two. To lighten things up a bit, I like to serve a simple green salad before, or alongside, the pasta.
Fettuccini Alfredo for Two
This creamy pasta dish is rich with butter, olive oil, garlic and two types of Italian cheese. Serve it with crusty bread if you want something with which to clean up the bowls once the pasta is eaten.
Preparation time: Five minutes Cooking time: About 10 minutes Makes: Two servings
200 to 225 grams dry fettuccini 1 Tbsp butter 1 Tbsp extra virgin olive oil 1 medium or large garlic clove, minced 1 cup whipping cream 1/2 cup coarsely grated asiago cheese 1/4 cup freshly and finely grated Parmesan cheese (not the dried powder type), plus some for the table • salt and white pepper to taste 1 Tbsp chopped fresh parsley, to taste
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender, about eight to 10 minutes.
While the pasta cooks, place butter and oil in a nine- or 10-inch wide skillet set over medium heat. When butter is melted, add the garlic and cook until fragrant and just slightly golden, about 30 to 60 seconds.
Add cream to the skillet, bring to a simmer and simmer until cream has reduced by a quarter and thickened slightly, about one minute. Mix in the asiago and 1/4 cup grated Parmesan cheese and stir. Heat until both are melted and a smooth sauce is created. Season sauce with salt and pepper and reserve on low heat.
When the pasta is cooked, add 1/4 cup of its cooking liquid to the alfredo sauce, then drain the pasta well. Add the pasta to the alfredo, toss to combine and let it cook 30 seconds more.
Divide the pasta between two bowls, sprinkle with parsley and serve. Serve pasta with additional Parmesan cheese, for grating and sprinkling on at the table.
Eric Akis is the author of eight cookbooks. His latest is The Great Rotisserie Chicken Cookbook (Appetite by Random House). His columns appear in the Life section Wednesday and Sunday.