Fettuccine with Alfredo sauce - Fettuccine all’Alfredo
This recipe is a creation of Alfredo di Lelio owner of the famous Ristorante da Alfredo all’Augusteo in Rome now held by his nephew Alfredo III. Tourists and affectionates from all over the world crowd the restaurant to taste the famous Fettuccine all’Alfredo.
It all began when his wife gave birth to their first baby and didn’t feel like eating anything and was getting weaker and weaker. So he prepared these fettuccine using semolina flour so they were lighter, a good quality butter and a not too aged Parmesan cheese. She loved them so much that she started eating again and suggested him to put this dish in the restaurant menu. It made his fortune, the restaurant became famous for its cuisine and its strategic position attended by politicians, actors and tourists.
The press turned the restaurant into a special attraction when two famous movie stars Douglas Fairbanks and Mary Pickford ate several times at the restaurant during their honeymoon. They were so pleased by his cuisine that gave Alfredo a golden fork and spoon with engraved this inscription “to the king of Fettuccine”. Later on the pair of cutlery became the symbol of the restaurant.
Fettuccine all’Alfredo are now an international dish and I found them prepared in many different variations in the States. This is the classic recipe it’s certainly very easy and quick to prepare and the results are delicious. Keep it in mind when you have unexpected guests.
Ingredients:
12 oz. fettuccine pasta, egg fettuccine (the original ones are made with semolina flour)
2 1/2 Tbsp. unsalted butter
1 cup heavy cream
1/3 cup freshly grated Parmesan
1/8 tsp. freshly grated nutmeg
1/4 tsp. freshly grounded black pepper
milk if needed
Instructions:
1. In a pan warm the butter and the cream. Combine them well and simmer until the liquid is reduced by half. Approximately for 10-15 minutes.
2. When it’s ready add the nutmeg and the pepper and set the pan aside.
3. Meanwhile cook the pasta as directed.
4. When ready drain the pasta, add it to the cream and mix in the Parmesan cheese. If it gets too dry just add a little bit of milk.
5. Serve immediately.
