Pasta Alfredo

A Roman chef Alfredo di Lelio designed this buttery pasta for his pregnant wife in 1914. The dish gained popularity among Alfredo’s clients, including American tourists and movie stars. Americans adopted Alfredo’s recipe and modified it by adding some cream and cheese. We modified it for two chefs.This pasta was prepared on our previously published cooking video and served together with Greenish salad with lemon vinaigrette.

Pasta Alfredo1 cup grated Parmiggiano cheese
1 lb pasta, preferably fettuccine, tagliatelle or spaghetti
3 garlic cloves
4 tbsp butter
1 cup heavy cream
0,5 tsp salt
0,5 tsp ground black pepper
Fresh parsley for garnishing


Boil the water and cook the pasta according to instructions to al dente while you prepare the sauce.
Grate 1 cup of Parmiggiano cheese.
Chop garlic cloves with a knife. Measure 4 tbsp of butter to a skillet. Measure 1 cup of heavy cream, let it wait and heat the skillet.
Melt the butter on the skillet by moving it with a spatula.
When the butter is melted add the chopped garlic and lower the heat.
Sautee the garlic in butter.
Add the cream and grated Parmiggiano cheese to the skillet.
Stir the sauce continuously with the spatula until it boils.
Add 0,5 tsp of salt and ground black pepper and lower the heat so that the sauce barely boils.
Drain the pasta in colander and mix it with the sauce using two spatulas.
Garnish with fresh parsley.
Pasta Alfredo is a heavy Friday dish that goes well together with a lighter side dish such as Green salad with lemon vinaigrette.
The recipes in are divided into different work stages and color-coded:
The tasks in red are suitable for children – the sous chefs.
The tasks in black are for the adults.
Tasks in green are intended to be performed together.

The original version of the recipe was published in our cookbook
in Finland 2015.

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