Original Fettucine Alfredo with fresh pasta
What you'll need
- 1 lb. of fresh, very thin fettuccine noodles
- 6 oz. butter, unsalted
- 6 oz. Parmigiano Reggiano cheese (aged 24 months), grated
Cooking: Time to table: Serving: 4 people
This recipe for the Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite. The secret of this recipe is that it doesn’t use cream but uses only butter and cheese to achieve the classic Alfredo creamy texture.
The Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. At the Alfredo restaurants, the fettuccine noodles are made fresh daily from a mix of three different flours, durum and organic eggs. For home use, however, you can purchase fresh fettuccine noodles at most supermarkets and delis.
- Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
- At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
- Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce.
- Plate the preparation.
- Cheese lovers may want to sprinkle additional grated cheese on top.
Source: msbnc.com
