Alfredo's of Rome the Original Fettuccine
Alfredo
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. 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, the cook can purchase fresh fettuccine noodles at
most supermarkets and delis.
1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano Reggiano cheese (aged 24 months), grated
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: Recipe courtesy of Russell Bellanca, owner of Alfredo�s of
Rome |