Alfredo's of Rome Original Fettuccine Alfredo
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 pound fresh, very thin fettuccine pasta noodles
- 6 ounces butter, unsalted
- 6 ounces Parmigiano-Reggiano cheese (aged 24 months), grated
- 1 gallon salted boiling water
Cook the fettuccine noodles in 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. Cook's Notes: 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. Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. [CDKitchen Note: supposedly]
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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