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| Fettuccine Alfredo |
Roman restaurateur Alfredo di Lello is credited with creating the dish known as Fettuccine
Alfredo in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan
cheese, heavy cream
and plentiful grindings of black pepper.
Ingredients
12 oz dried egg fettuccine
1 stick [1/2 cup], plus 1 Tablespoon unsalted butter
1/2 cup grated Parmigiano Reggiano, plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Method
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup
cooking water, then drain pasta in a colander.
Melt 3/4 stick [6 tablespoons] butter in a 2- to 3-quart flameproof gratin dish over low heat.
Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream,
remaining 3 tablespoons butter [thinly sliced], salt, and pepper and toss to combine well.
Sprinkle with additional cheese and serve immediately.
Alfredo in the 1920s. The fettuccine is enrobed in a rich sauce of butter, grated parmesan
cheese, heavy cream
and plentiful grindings of black pepper.
Ingredients
12 oz dried egg fettuccine
1 stick [1/2 cup], plus 1 Tablespoon unsalted butter
1/2 cup grated Parmigiano Reggiano, plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Method
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/4 cup
cooking water, then drain pasta in a colander.
Melt 3/4 stick [6 tablespoons] butter in a 2- to 3-quart flameproof gratin dish over low heat.
Add cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water, cream,
remaining 3 tablespoons butter [thinly sliced], salt, and pepper and toss to combine well.
Sprinkle with additional cheese and serve immediately.