Fettuccine Alfredo باستا الفريدو فيتوشيني

Fettuccine Alfredo باستا الفريدو فيتوشيني


باستا الفريدو فيتوشيني



٢٥٠-٣٠٠ جرام باستا فيتوتشيني

٣ ملاعق كبيرة زبدة

٥-٦ فطر مقطع إلى شرائح

٥-٦ زهيرات بروكلي

٢-٣ فص ثوم

١ ونصف كوب كريمة

نصف كوب حليب كامل الدسم

نصف ماء معكرونة

ملح فلفل

ربع كوب جبن قشقوان أو موتزاريلا

ربع كوب جبن بارميزان 


Fettuccine Alfredo


Everyone knows Fettuccine.. what not most people know is that the original Fettuccine recipe is much simpler than the Americanized one we all know. In Italy they ONLY use butter, Parmesan and pasta water, when melted they combine to make a creamy delicious sauce. There they call Fettuccine Al Burro. It is heavenly!
Today on the other hand, I'm making the Fettuccine Alfredo we all know. As this is not an original recipe, feel free to add whatever you like and omit what you don't. Today I'll be adding some broccoli and sliced mushrooms. For me this is the best Alfredo version there is.
You need to use good quality pasta in order to get the best result. Pasta is not where you want to save your money because low quality pasta is soggy and rubbery and just plain bad. For an even better option, use my 10 minute Homemade Pasta recipe. It is super easy and the flavor is unlike any store bought. Give it a try, you won't regret it.
All you need for the Alfredo sauce is butter, garlic, cream, milk, pasta water and Parmesan. The quantities are up to you, you can play around and change to suit your liking. More cream less milk, more Parmesan less cream, more garlic, less garlic, no garlic, everything goes. it's your recipe. I will be sharing the quantities that make for the best recipe in my opinion. I love a creamy sauce so I wont be skimping on any cream or Parmesan, actually I'm even adding some Mozzarella to the combo. Again, you feel free to do so if you wish.

Fettuccine Alfredo


  • 250-300 grams Fettuccine pasta
  • 3 tablespoons butter
  • 5-6 sliced mushrooms
  • 5-6 broccoli florets
  • 2 -3 garlic cloves
  • 1 1/2 cups cream
  • 1/2 cup whole milk
  • 1/2 pasta water
  • Salt, pepper
  • 1/4 cup Kashkaval Cheese or Mozzarella
  • 1/4 cup Parmesan

*Start by boiling some water and cook your pasta al dente. Al dente basically means you cook the pasta so as to be still firm in the middle. This way it will continue cooking in the sauce and not be soggy and over cooked.

Fettuccine Alfredo with mushrooms and broccoli

*While the pasta is being cooked, make the sauce in order for them to cook simultaneously and you'll be able to remove the pasta from the water and into the sauce immediately. Be aware, if you are using Homemade Pasta, it will cook much faster than store bought, 2-3 minutes at most.
*Steam the broccoli in a few tablespoons of water for 5 minutes max. Any longer they will lose their vibrant green color.
*Add your butter to a pan, when it melts add in the crushed garlic and sliced mushrooms and give them a stir. Some people like to give the mushrooms some color, I prefer not to cook them for long they tend to soften.
*After a few minutes of cooking the mushrooms, pour in the cream, milk, and a bit of pasta water.
*Season with salt and pepper and once it boils remove the pasta from the water and into the sauce. Add in the steamed broccoli.
*Finally add the Kashakaval cheese and the parmesan.
*That's it, Fettuccini Alfredo is done. You enjoy this right away, the longer it sits the dryer it gets.
*Plate it and garnish with some freshly cracked black pepper, some broccoli florets and shavings of Parmesan. Amazing!

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