600 gr. dry fettuccine,
1 1/2 cups heavy cream or 18% cream,
1 tsp. minced garlic,
1 tbsp. finely chopped onion,
2 tbsp. butter,
2/3 cup grated Parmesan cheese,
1 cup thick chicken broth,
50 ml. dry white wine,
salt and pepper to taste.
Recipe: In a large skillet heat the butter and saute the garlic and onion until lightly golden in color. Deglaze with the white wine and add the cream and chicken broth. Bring to a boil and reduce the alfredo sauce to half or until thick. Add the grated Parmesan and season the sauce to taste with salt and pepper. Simmer for 1 minute or until the cheese is dissolved. You should not add the Parmesan cheese earlier, because it will stick to the bottom of the skillet. In the meantime, boil the fettuccine according to taste or according to package directions - whichever you are more comfortable with. Strain and toss the fettuccine immediately in the Alfredo sauce and serve. Cooking Tip: Although my recipe for Fettuccine Alfredo calls for heavy cream, some people prefer to use table cream or the original Italian cream called panna.
You could, also, completely remove the cream from the recipe and just use butter.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.