Spaghetti or linguine with Alfredo sauce

How to make spaghetti or linguine with Alfredo sauce .

Today I bring you a pasta recipe with a sauce that includes butter and Parmesan cheese among its ingredients.

This recipe is one of those that, despite having been created in Italy and by an Italian, is better known and consumed in the rest of the world than in his own country.

Although the original recipe does not have more ingredients than a good butter and Parmesan cheese.

We are going to use the appropriate long pasta for this recipe, I recommend two types of Garofalo pasta , the Linguine or Spaghetti that are made with durum wheat semolina with a rough surface that helps grip the Alfredo sauce well.

It is a recipe as simple as it is delicious, easy to prepare and a real surprise for the palate.

Before starting to cook

1. The first step is that while the pasta is cooking we heat the butter in a wide frying pan. In that pan will be where we can later put all the pasta.
2. It is important that the sauce does not have to wait for the pasta, or vice versa, that everything is prepared simultaneously.
3. Alfredo sauce should always wait for spaghetti and not the other way around.

Linguine cooking. Pasta

1. We heat in a large saucepan, in this case I always have reserved in a large saucepan for this type of preparation.
2. It is a luxury to make a broth, cook vegetables, a good stew or simply boil some pasta.
3. One liter of water is necessary for every 100 g. Pasta is the recommended measure per person, except if we are passionate about linguine or spaghetti at home.
4. These proportions, which are normally indicated on the packaging, help the paste not stick together. And always try to use a large casserole, the largest in your kitchen.
5. If you cook pasta many times it will be very useful to buy a casserole for those occasions, a good investment.
6. When it begins to boil in spurts we add 1 generous handful of salt, about 2 level tablespoons. Then we add the pasta, always all together.
7. We stir with a wooden spoon so that the pasta does not stick and are loose.
8. On the back of the pasta package comes the cooking time, we must be guided by these instructions because for each type it is different, in this case it is 7 minutes.
9. When the pasta is ready, drain it, reserving some of its water, and add it to the pan.

Final presentation of spaghetti with Alfredo sauce

1. With the help of two forks we begin to stir the pasta.
2. Always inside the pan so that it is impregnated with all the fat. If we see that it is necessary we can add 2 or 3 tablespoons of the cooking water to the sauce.
3. We turn off the heat and add the grated Parmesan cheese.
4. We continue stirring until the cheese is melting and integrating with the pasta. At the end we will get a sauce that will cover all the pasta like a film.
5. We serve the pasta very hot. We can accompany it with a pinch of sprinkled parsley but the truth is that it does not need anything else.

This recipe is as simple as it is tasty, it is worth preparing.

Here you have a step by step in photos where I show how to prepare this linguine recipe with Alfredo sauce . Do not miss any detail so that they come out of you delicious.

Curiosities and origin of Alfredo sauce

• The truth is that this dish has a beautiful history. It seems that it was Alfredo di Lelio who created this recipe when he ran the Alfredo alla Scrofa restaurant in Rome.
• In 1914 he created a variant of donkey fettuccini , buttered fettuccine , adding Parmesan cheese and increasing the proportion of fat.
• It seems that his premises became fana when the Hollywood actress Mary Pickford and her newly released husband Douglas Fairbanks visited her restaurant and were impressed by those fettuccini that Alfredo prepared , which was key to making his premises known outside of Italy.
• When Alfredo retired, the restaurant changed ownership but continued to keep the dish on the menu.
• Years later Alfredo reopened a new store and continued to expand his business with his son who created a new Alfredo´s, this time on 54th Street, between 5th Avenue and Madison Avenue, a place that exists today and continues to be a benchmark of Italian cuisine.