FETTUCCINE ALFREDO RECIPE
with CHEESE, CREAM AND BUTTER
Rome - Lazio
Preparation - Medium
Prep: 10 min
Cook: 15 min
Total Time: 25 min
Yield: Serves 4
The quality and taste of the ingredients is the key to success with fettuccine Alfredo* recipe - especially the fettuccine and the cheese. The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (not dry), thinnest pasta you can buy.INGREDIENTS:
- 10 oz fresh fettuccine or tagliatelle
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
- 1 cup heavy cream, very lightly whipped - use half & half for lower calories
- Salt and freshly ground pepper (use white pepper if you have it)
- SET the pasta water to boil.
- TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
- IN a pan large enough to hold all the pasta , melt the butter over low heat.
- ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)
- ADD slowly the grated cheese as you continue stirring or whisking.
- COOK the pasta.
- ADD salt and pepper to taste.
- ADD the cooked and drained pasta. Mix well with a wooden spoon.
- TURN into a warmed serving bowl, or directly onto warmed plates.
- PASS grated Parmesan at the table.
The original owner of Alfredo's Restaurant in Rome, Alfredo Di Lelio, is said to be the originator of this delicious but rich dish of worldwide fame. He has since passed away, and the recipe for both the fettuccine pasta and the sauce remain secret. Some say the creaminess and lightness of the fettuccine and/or the sauce was in the cheese he used, or the addition of a little olive oil to the preparation of the fettuccine, others that the fettuccine was cooked in milk, still others that he gave each dish his blessing with a final toss using his gold fork and spoon before sending it to table.
Per serving: Calories 455 - Protein 11g - Total Fat 38g - Sodium 291mg - Cholesterol 143 - Carbohydrates 20g - Fiber 0gAdapted from Jo Bettoja:
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