It’s getting cooler out so I am finally getting in the mood to make some baked dishes. My husband would have baked pasta several nights a week if I let him all year round, but I have to wait for the cooler weather. It’s a mindset thing. I wanted to try something new out because my daughter does not like red sauce, or anything tomato for that matter, and almost my entire recipe book is filled with baked pasta dishes loaded with tomato sauce! Back when my husband and I first started dating he refused to eat Alfredo sauce, but little by little he has come to like it. Granted, he’ll choose tomato over it any day. I decided to temp fates and see if I find something that my daughter would eat and he would tolerate occasionally. This dish did the trick and will go into rotation. When they eat it for leftovers for two additional nights, you know you’ve found a dish that will work!
While there is still a bit of a process with taking the dish out of the oven a few times, I like that I can go back and forth in the kitchen rather than stand over a stove. Gives me time to tidy, set the table etc. I did adapt the recipe to avoid a few steps I thought were unnecessary though so we weren’t slaves to the oven! I opted to use evaporated milk rather than half and half. Either works well, but I always have evaporated milk in my pantry. You can use Parmesan cheese if you choose, but it leads to a saltier taste and I think the pecorino is just perfect for this dish.
Baked Fettuccine Alfredo
Ingredients
- 1 lb dry fettuccine, snapped in half
- 2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 Tbsp minced fresh garlic
- Zest from 1 lemon
- Juice from 1 lemon
- 1 tsp kosher salt
- 2 cups half and half or evaporated milk
- 2 cups grated pecorino or Asiago cheese, plus 1/3 cup for topping
- 2 tsp black pepper
- 1/2 cup fresh bread crumbs
- 1/4 cup chopped fresh parsley
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Pre-heat oven to 400 F.
Combine the pasta and then next 6 ingredients up to salt in a 9 x 13-inch baking dish. Cover with tin foil and bake for 20 minutes. Uncover dish and stir the pasta with a fork, cover and bake for another 20 minutes.
While the pasta is cooking, in a small bowl stir together the 1/3 cup cheese, bread crumbs, and parsley. Set aside.
Stir in the half and half, 2 cups cheese, and pepper. Cover with foil and bake for 15 minutes.
Remove the foil, stir the casserole and sprinkle the cheese mixture you made for the topping over the top of the casserole. Bake, uncovered for 10 minutes or until the topping is golden brown.
Makes 6 servings
Adapted from Cuisine at Home, October 2013
11 comments
October 14, 2013 at 12:20 pm
Yum! I have never had a baked alfredo, this looks like a perfect recipe to try. Thanks for sharing!
October 15, 2013 at 8:52 am
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina.
In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by his nephew Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the site of “Il Vero Alfredo” http://www.ilveroalfredo.it, which also contains information on franchising.
I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
I inform you that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio
July 1, 2015 at 5:53 pm
I made this last night for dinner. My son-in-law and I finished it for lunch today. It is so easy and so very delicious.
July 1, 2015 at 8:13 pm
Yay! I’m so glad you both enjoyed it!
January 26, 2016 at 6:08 pm
Thank you for sharing this recipe, this was my first time making and it’s exceptionally yummy!
January 27, 2016 at 12:40 pm
I’m so glad you enjoyed it!
February 25, 2017 at 6:52 pm
is the cooking correct of two 20 minute intervals BEFORE you add cream to cook another 15?
February 25, 2017 at 6:53 pm
and then an additional 10 for topping?
February 26, 2017 at 11:22 am
Correct, 20 minutes with foil,stir 20 minutes with foil, add cream 15 minutes with foil and then uncovered for a final 10 minutes.
June 18, 2017 at 8:18 pm
The flavors are great and it came out looking beautiful! But, is this suppose to be creamy? My wife’s only complaint was that it was dry. Nothing was burned, but maybe I overlooked? Or maybe I should add a bit more liquid next time?
June 19, 2017 at 2:21 pm
With it baked, it does tend to be a little less creamy but you can definitely add more cream and play around with it, I tend to 🙂 Glad you enjoyed it!