I am a big fan of fettucine alfredo, and it is all because of Epcot. I had actually never had it before (to my recollection) before stepping into Alfredo’s in Epcot’s Italy Pavilion on my college program back in 2007.
And then I was hooked. Sadly, Alfredo’s closed their Epcot restaurant in 2007 (right after my program) due to economic problems with the bulk of their restaurants in Italy and the high rent price that Epcot requires.
Imagine my delight though, when looking for a fettucine alfredo recipe the other night, to find the Alfredo’s recipe! (I found it here).
I like that it’s only got a couple of ingredients — super simple! Though not all grocery stores carry egg noodles and European-style Plugra butter, so that could require a bit of a hunt if you’re looking to replicate this yourself.
The only thing I wasn’t sure of was the alfredo sauce — I think it was supposed to blend together better than it did (it separated a fair amount off the heat), but I’m pretty sure that was an operator-error — I either didn’t stir enough/stirred too much, or didn’t heat it at the right levels. I didn’t ruin it by any stretch though, so that was a relief.
Unfortunately, I forgot to snap a final result photo (I’m clearly not a seasoned food blogger) but it looked good, and tasted pretty much exactly how I remembered.
Here’s the easy-peasy 3-step recipe: