How to Make Fettuccine Alfredo like they do at your favorite Restaurant!

I used to work as a waiters assistant when I was 16 years old in Hayward, Ca. It was an Italian joint called Antonino's that was known for it's great Fettuccine Alfredo. Henry the cook and Paul the waiter both showed me their technique's, I was determined to conquer the task of creating the “Perfect Fettuccine Alfredo.”

Actually, it's quite simple to make, and there are very few ingredients involved. To get the texture just right will take a little practice.

Take a look at what I do in this article and treat your taste buds to something special!

You'll Need:

1 Package Fresh Fettuccine, about 1 1/2 cups whipping cream, 1/4 cube butter,  1 grated three cheese blend container, 1 oz gruyere and some fresh nutmeg.

Boil the Fettuccine according to the package directions. Get out your cream, butter, nutmeg and cheeses. In a large saute pan, melt about a ¼ cube of butter with a ½ cup whipping cream. Keep your heat at medium. When cream starts to bubble, begin to add your cheeses. (about a cup of the three cheese blend, parmesan, asiago, romano and 1 ounce of Gruyere).

You'll want to add just enough three cheese blend, gruyere and cream to create a smooth sauce. Start off with a little of each, taking your time adding more while stirring. 
Add a pinch of Nutmeg or grate a little fresh with your micro plane for a nice touch.

Strain the Fettuccine and add to the sauce. Lower the heat and gently toss together.

Plate and garnish with parsley, three cheese blend and white pepper. For a more healthy version, try substituting the cream for ½ & ½, and use ½ the amount of butter.

I do hope you enjoy preparing and eating this wonderful dish as much as I do. Try it with a glass of your favorite chardonay or sauvignon blanc... let me know how you fare.

Abudanza!