Some dishes are classics. You’ve had them a million times, a million different ways, and you probably have your preferred version. They’re the kind of foods you don’t mess with. You stick to what’s good because, after all, you shouldn’t fix what isn’t broken, right?
What you can do, however, is perfect something. And that’s exactly what I’ve been trying to do with my Alfredo sauce for years. Fettuccine Alfredo is one of the first dishes I ever made and it is still a go-to favorite. I learned a basic recipe from my mother that I’ve tweaked over time. She used to make Fettuccine Alfredo all the time when I was younger. It was heaven to me. I would request it on my birthday and, sometimes, she’d serve it with chicken, bacon, or broccoli. To this day, it is still one of my absolute favorite foods. Every time I pop into an Olive Garden, I’ve got to have it (no matter how many times I tell myself I’m going to try something new).
Fettuccine Alfredo is definitely a special treat. It’s so indulgent and decadent with a simple perfection that sets it apart from your average pasta dish. Although the recipe is quite basic, it does call for a tricky balancing act when creating the sauce. You need the perfect amount of cheese to achieve just the right thickness and flavor. I’ve had many failed Fettuccine Alfredo attempts. I make it too thick, the sauce separates when I add the pasta, or it’s thin and runny. I think I’ve finally achieved my ideal Alfredo sauce. And I’m sorry, Olive Garden, but your version takes 2nd place to mine. Maybe I could teach you a thing or two? Continue reading