Randy Chandler
Fettuccine Alfredo is a rich and creamy Italian pasta dish that is typically made with butter, cream, and Parmesan and Romano cheeses. However, there are many variations of the dish that include different types of cheese, such as Asiago, Fontina, Mozzarella, Gorgonzola Dolce, and Blue Cheese. The dish is often served with protein like chicken or shrimp and can be seasoned with salt, pepper, nutmeg, and garlic.
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What You'll Learn
Parmigiano-Reggiano
The production of Parmigiano-Reggiano cheese follows strict regulations and traditional methods that have remained largely unchanged since its inception. The cheese is made from unpasteurized cow's milk and aged for a minimum of 12 months, with the process typically lasting between 12 to 36 months. During this time, the cheese develops its distinctive flavour and texture through a natural maturation process. The ageing process is carefully monitored to ensure optimal taste and quality.
To optimise the flavour and texture of Parmigiano-Reggiano, it is recommended to use cheese that has been aged for over 24 months. Additionally, for a superior experience, it is advisable to choose authentic Parmigiano-Reggiano produced in Italy, as indicated by the Protected Designation of Origin (PDO) status. The PDO designation guarantees that the cheese is made using traditional methods and adheres to strict quality control measures.
When preparing fettuccine with Parmigiano-Reggiano, the cheese is typically grated and added to the pasta along with butter, salt, and cooking water. The ingredients are then tossed and stirred vigorously to create a creamy and delicious dish. This simple recipe, known as fettuccine Alfredo, was first created in 1907 by Alfredo di Lelio as a gesture of love for his wife after she gave birth to their first child.
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Romano and Parmesan
Romano cheese, specifically Pecorino Romano, is characterised by its sharp and salty taste. When combined with Parmesan in a fettuccine Alfredo, it adds a distinct flavour dimension that enhances the overall taste experience. Romano cheese is also used in other fettuccine recipes, such as Fettuccine Romano, where it is grated and added to a sauce made with garlic, onions, tomato paste, diced tomatoes, and pasta water. This creates a hearty sauce that complements the flat noodles of fettuccine.
On the other hand, Parmesan, also known as Parmigiano-Reggiano, is a nutty and salty Italian cheese. It is the classic choice for fettuccine Alfredo, providing a rich and creamy texture to the dish. Parmesan is also versatile and can be used in various forms, such as grated or shredded, to suit different recipes.
When using Romano and Parmesan cheeses in fettuccine Alfredo, it is essential to grate them finely to ensure they melt smoothly into the sauce. The cheeses are combined with other ingredients, such as butter, cream, garlic, salt, and pepper, to create a rich and flavourful sauce that coats the pasta generously. The addition of pasta water is also crucial, as it helps to emulsify the sauce and prevent it from becoming too thick.
Fettuccine Alfredo with Romano and Parmesan is a decadent and indulgent dish that can be served as a main course or alongside grilled chicken breasts. It is a relatively simple recipe that delivers a restaurant-quality dining experience, making it a popular choice for those seeking a quick yet luxurious meal.
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Fontina and Mozzarella
While there are no sources that directly state that a combination of Fontina and Mozzarella cheeses should be used for fettuccine, both cheeses are commonly used in various pasta dishes.
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavour. It is made from cow's milk and has a slightly elastic feel, making it excellent for melting. Fontina is commonly used in dishes like risotto, fonduta, and as a table cheese. Its aroma can be described as "mild to pungent", with a mild, buttery, nutty taste. Its colour ranges from pale yellow to golden, and it is available in wheel, block, or sliced forms. Fontina is a great cheese to use in pasta dishes as it is so creamy that it doesn't need any additional cream or flour to create a smooth sauce.
Mozzarella, on the other hand, is a soft, white cheese that originated from Southern Italy. It is traditionally made from water buffalo milk but is also commonly produced from cow's milk. Mozzarella is famous for its mild, milky flavour and stretchy texture, making it ideal for pizzas and caprese salads. Its texture can be described as "soft" and "creamy", with a fat content ranging from 30-45% and a moisture content of about 45-50%.
When making fettuccine, the type of cheese you use is entirely up to your preference. Common cheeses used in fettuccine recipes include Parmigiano-Reggiano, Romano, and Parmesan. However, feel free to experiment with different combinations of cheeses, such as Fontina and Mozzarella, to find a flavour profile that suits your taste buds.
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Gorgonzola Dolce
To make the Gorgonzola Dolce sauce, you will need to melt the cheese in a pan over low to moderate heat. You can add butter and cream to the pan and stir until the cheese melts and the sauce thickens, which should take around 5 minutes. It is important to stir the mixture continuously to avoid burning. Some recipes suggest passing the cheese through a colander to eliminate any remaining lumps of cheese before serving.
Once the sauce is prepared, cook the fettuccine pasta according to the package instructions until it is al dente. Reserve some of the pasta cooking water before draining, as this can be added to the sauce to adjust its consistency.
After draining the pasta, return it to the pot and toss it with the prepared Gorgonzola Dolce sauce. You can also add some of the reserved pasta cooking water at this stage to help the sauce coat the pasta evenly.
Finally, serve the fettuccine with additional toppings or sides, such as parsley, extra Parmesan cheese, or a green salad. This dish pairs well with Fiano di Avellino wine, as the wine's intense taste and acidity complement the strong flavours of Gorgonzola Dolce and broccoli.
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Blue Cheese
A blue cheese fettuccine recipe might include heavy cream, nutmeg, black pepper, and olive oil. To make the sauce, you would melt the blue cheese in a saucepan over low heat, slowly adding in the cream, nutmeg, and pepper. After cooking the sauce for about 10 minutes, you would add the pasta to a pot of boiling water, stirring it into the sauce. Finally, you would add the pasta to a bowl with olive oil, salt, and more pepper, stirring in the blue cheese sauce.
Artichoke blue cheese fettuccine is another option. To make this dish, you would cook the fettuccine, drain it, and then add it to an artichoke mixture, tossing it with pasta water if desired. Finally, you would sprinkle blue cheese on top.
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Frequently asked questions
The traditional Italian fettuccine alfredo uses Parmesan cheese, although some recipes also include Romano cheese.
Other cheeses that can be used in fettuccine alfredo include Asiago, Fontina, Mozzarella, Gorgonzola Dolce, and Blue Cheese.
The best type of Parmesan cheese to use for fettuccine alfredo is Parmigiano-Reggiano.
Yes, you can use other types of cheese such as Asiago, Fontina, or Mozzarella. You can also experiment with different Italian cheeses like Gorgonzola Dolce or Cacio di Roma.
A good substitute for Parmesan cheese in fettuccine alfredo could be Pecorino Romano, a sheep cheese that is similar to Parmesan.
