A popular dish in the United States, totally unknown in Italy. The recipe was invented in 1914 by Alfredo, the owner of a restaurant in Via della Scrofa in Rome, to restore his wife’s strength, weakened by the hardships of pregnancy and childbirth.
They became famous when Douglas Fairbanks tasted this dish during his honeymoon in Rome and started calling him: Alfredo the King of Noodles.
The original recipe consists of egg pasta seasoned with butter and Parmesan cheese, with no cream involved.
Ingredients
- 500 grams of fresh fettuccine
- 150 grams of butter (35-40% of the pasta)
- 150 grams of grated Parmigiano Reggiano (35-40% of the pasta)
- Pepper
Directions
- First of all, prepare the homemade fettuccine (see pasta making section for directions)
- Melt the butter without frying it.
- Right before cooking the pasta pour the melted butter in the bowl with the grated cheese and mix well with a whisk.
- Boil the pasta and as soon as the fettuccine releases its starch add some pasta water very slowly to the bowl with butter and cheese.
- Mix well with the whisk and keep mixing and slowly add the water until you get a smooth cream (don’t get discouraged, if you do it well with patience it will happen).
- Add a good quantity of pepper and pour the cream on the fettuccine when you put it on the dish.
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