Fettuccine Alfredo bears the name of its creator Alfredo di Lelio who operated a restaurant in Rome. Legend has it that he improvised a basic pasta dish with butter and cheese so that his pregnant wife (who was suffering from morning sickness) would find it appealing enough to eat. Apparently the recipe worked. He then served it in his restaurant where it became a big hit and it remains a big hit on both sides of the Atlantic.

Gluten free pasta’s remain in the food trends for 2015.  According to AM-New York, the gluten-free diet fad is here to stay,  especially now that Del Posto’s executive chef Mark Ladner is looking into opening a pasta shop with multiple satellite locations that will serve only gluten-free noodles! Thank goodness; we are Italian… and we need to eat our pasta even if we have restrictions in our diets!

Alfredo is Judy’s favorite so we chose this recipe to share with you. Pair it with a crisp white wine; the white goes better with the luxuriously creamy, slightly nutty flavor of the sauce. Enjoy!

Fettuccine Alfredo

There is something about a bowl of creamy Fettuccine Alfredo that makes my mouth water. In this recipe the cream, butter, cheeses, and subtle flavor of garlic make a delightful sauce that perfectly coats the pasta. I love the way the pasta slips through my lips surrounded by the velvety sauce. Yum! This isn’t a light dish and certainly not the healthiest, but you need to spoil yourself every now and then.!

1 pound gluten-free fettuccine noodles cooked and drained; reserve some of the pasta water

1 stick butter, or substitute with

6 tablespoons natural butter oil

3 garlic cloves, sliced

1 cup heavy cream

salt and pepper, to taste

1-1/2 cups freshly grated Parmesan cheese, you can add more if needed.

Cook pasta according to package directions.

In a warm saucepan or skillet, melt the butter, add garlic and cook one minute. Add the cream and season with freshly ground black pepper. Sprinkle in half of the cheese and stir, check for saltiness before sprinkling on the salt. Add pasta, toss.

At this point you may need to add some of the reserved pasta water to thin the sauce. Add in the rest of the Parmesan cheese, toss quickly and serve immediately.

Tip: brown rice pasta can be substituted. We have even used ribbons of zucchini! Delish!