Fresh cream combined with freshly grated cheese, butter, salt and pepper make this Sinatra Fettuccine Alfredo recipe as smooth and comforting as an Ol' Blue Eyes song!
Table of Contents
A Great Recipe From the Sinatra Celebrity Cookbook
In 1985, Frank and his wife Barbara got their show-biz colleagues to contribute recipes to a cookbook that was sold to raise funds for a hospital children's center. This remarkable collection of celebrity recipes is so much fun to read! Frank's fettuccine alfredo is my celebrity favorite, but it also includes many delicious recipes from people such as fellow rat packers Dean Martin and Sammy Davis Jr., and close pals like Tony Bennett and Katharine Hepburn.
It's no secret that Frank loved great food -- particularly his mother's recipes. Her spaghetti and meatballs and her marinara sauce were two of his favorites (with a glass of red wine, of course!) I'm sure walking in the door to the aroma of her classic southern Italian cuisine created a welcoming atmosphere during the busy years of his early career.
Fettuccine Alfredo Ingredients
You only need a few fresh ingredients to make this easy pasta recipe:
- Butter - Adds a rich flavor and smooth texture to the base
- Heavy cream - Creates a thick, rich sauce
- Parmesan cheese - The primary flavor in the sauce
- Salt - Use Kosher salt to season to taste
- Black pepper - Adds a bit of spice
- Parsley - Gives the sauce a fresh taste and a bit of color
- Fresh fettuccine - Freshly cooked to al dente with a bit of "tooth" to it.
How to Make Fettuccine a la Sinatra
It's fast and easy to make Frank's original recipe:
- Cook fettuccine noodles according to package directions just until al dente. Drain pasta in a colander. Transfer to a serving dish and keep warm.
- Melt butter in a large saucepan for a couple of minutes over low heat, then add heavy cream to melted butter.
- Add the grated parmesan cheese. Blend cream and cheese until the cheese melts and pasta sauce thickens.
- Add salt and pepper to taste. Pour sauce over noodles and sprinkle with freshly chopped parsley. Serve immediately.
It doesn't get much easier than that! The only difficulty is making sure you don't eat too much!
Expert Cooking Tips for Fettuccine Alfredo
- Add a little olive oil and a pinch of salt to the cooking water to keep the noodles from sticking and to add a bit of flavor.
- Make sure to use real butter and heavy cream for an authentic, creamy sauce.
- Grate the cheese yourself rather than using it from a package. Packaged cheese has a waxy coating on it to keep it from sticking. Nothing beats the flavor and texture of freshly grated cheese!
Many alfredo sauce recipes call for a clove or two of chopped garlic and/or some chopped fresh basil. This recipe did not call for them, and I did not include them because it wouldn't have been Frank's authentic recipe. However, feel free to include them if you prefer. Also, this alfredo sauce is not as thick as many of the more modern recipes. If you prefer, add more cheese to the sauce to reach the desired consistency.
I did double the recipe from what was printed in the cookbook so that it would easily feed 4 people. However, everything was kept in exact proportion so it would remain the authentic recipe.
We hope you enjoy this vintage Sinatra recipe. Mangia bene!
Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].
Frank Sinatra's Favorite Fettuccine Alfredo Recipe
Ingredients
- 1 lb Fettuccine noodles
- ½ cup Butter
- 1 cup Heavy whipping cream
- ¾ cup Freshly grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- chopped parsley for garnish
- grated parmesan for garnish
Instructions
- Cook fettuccine to al dente according to package directions. Drain, place on serving platter and keep warm until sauce is ready.
- Melt butter in a large saucepan over low heat. Slowly stir heavy cream into melted butter.
- Add the grated parmesan cheese. Stir until the cheese melts and pasta sauce thickens. Add salt and pepper to taste.
- Pour sauce over noodles and sprinkle with freshly chopped parsley. Serve immediately.
Notes
-
- Add a little olive oil and a pinch of salt to the cooking water to keep the noodles from sticking and to add a bit of flavor.
- Make sure to use real butter and heavy cream for an authentic, creamy sauce.
- Grate the cheese yourself rather than using it from a package. Packaged cheese has a waxy coating on it to keep it from sticking. Nothing beats the flavor and texture of freshly grated cheese!
- If you want a thicker sauce, stir in more cheese until it reaches desired consistency.
- Serve with a caesar's salad and garlic bread for a complete meal.
