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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. |