Fettuccine Alfredo

This classic creamy pasta will forever be one of our family’s favorite comfort foods. We actually had the privilege of trying authentic alfredo a few years back at the restaurant where it was “born” in Rome (absolutely delicious, tossed simply with butter and Parmesan). But I have to admit, the American in me will always have a soft spot for the nostalgic Olive Garden-style alfredo of my childhood. By contrast to the Roman version, Italian-American alfredo sauce is extra creamy and velvety, made with additional cream, garlic, flour (to thicken) and a pinch of nutmeg for seasoning. And when served up nice and warm, I’m convinced this dish is comfort food at its finest.

Here in our family, we usually serve alfredo topped with pan-seared chicken or shrimp, but feel free to add whatever other protein or veggies you might prefer. Or, of course, just enjoy the pasta plain! You can also go for fun twists on the classic (such as adding lemon, truffle oil or Cajun seasoning) if you’d like to shake things up. However you make it, fettuccine alfredo is pretty much guaranteed to be a winner.