I discovered my fettuccine Alfredo recipe in a spiral-bound community cookbook while in college. The ingredients and steps were surprisingly straightforward. Combine one part butter with two parts heavy cream. Incorporate two parts shredded Parmesan. Season with salt and pepper to your liking. It created a smooth cream sauce that adhered to pasta and grilled chicken slices.
This is a comfort food I still whip up on hectic evenings when I have only a few minutes to prepare dinner. I also serve it for lunch to family during the holidays and to friends who pop in after work or spend the weekend with us.
The recipe has transformed with the addition of one to three minced garlic cloves, a handful of chopped basil, and a dash of chili flakes or a hint of nutmeg, as desired. Less cream, and a splash of pasta water. If time permits, I’ll make the fettuccine from scratch.
Like chicken parm and lasagna, fettuccine Alfredo belongs to the list of classic Italian American dishes that are not just unique from their Italian counterparts but also showcase the US culinary landscape with variations that appeal to the tastes of Americans from diverse backgrounds and regions.
These meals epitomize comfort. Pastas in rich sauces, robust soups filled with sausage and beans, and winter greens sautéed with seafood illustrate why surveys in the restaurant industry and online searches rank Italian American cuisine among the most favored in the US.
This issue delves into the inspiration that Italian American dishes continue to provide. Chris Morocco guides us to his favorite eateries nestled in the Little Italies of the Northeast, where you’ll find a bounty of pizza, broccoli rabe, and ample marinara.
Morocco then brings us to the BA Test Kitchen, where he has crafted some modern Italian American recipes that enhance flavor and umami. To complete our meal offerings, Rebecca Firkser stirs up a quick zabaglione for weeknights, while Sam Stone treats us to a serving of American grappa.
My top Italian/Italian American cookbooks
ITALIAN AMERICAN by Angie Rito and Scott Tacinelli
The famous pinwheel lasagna recipe featured on the cover is one of my favorite preparations.
THE SILVER SPOON published by Phaidon Press
This 75-year-old classic from the Italian design publication Domus revolutionized Italian home cooking and has become a must-have title on countless shelves.
THE PASTA BOOK by Marc Vetri and David Joachim
This cookbook by the James Beard Award-winning chef includes all the essentials to enhance your pasta-making abilities.
