Fettuccine Alfredo is one of the recipes that, when we talk about Italian food abroad, we refer to without ifs and buts.
Although the recipe for fettuccine Alfredo originated in Italy for obvious reasons, it has never had an impact on our way of eating and instead is depopulated precisely in America as a classic and best example of Italian cuisine.
The Origins Of Fettuccine Alfredo
The recipe actually originated in Italy, but almost by mistake: a certain Alfredo to make his sick wife feel better one day prepared this pasta with butter and parmesan cheese in the restaurant in Rome where he worked.
It is said that at the same time there were Americans in the place who, after trying the pasta, decided to export it to America, decreeing its fortune in those parts. All in the years of the Dolce Vita, those during which everything that spoke Italian or had a semblance of Italian seemed to be a must.
Today in Rome there are two restaurants that claim paternity of this recipe, Alfredo alla Scrofa and Il Vero Alfredo all’Augusteo, which offer their fettuccine Alfredo on the menu and for this reason are almost a pilgrimage destination for Americans in Rome.
The reason why this recipe is so popular?
Because Mr. Alfredo decided to season the handmade fettuccine with butter 2 times by adding Parmigiano as the butter melted to form the cremina; to this he added a very last mantecatura directly to the dish, just to make the dish lighter.
For us Italians it is a recipe-not a recipe, the kind you make when you are sick, certainly using less butter and less fat and certainly not ordering it at a restaurant especially in that of Rome where between carbonara, amatriciana, gricia and cacio e pepe the average tourist should have quite a varied choice.
Despite this, I have recovered the original recipe or what is presumed to be the original recipe for these fettuccine Alfredo, if you want to try your hand at it.
- 14 oz of Egg Fettuccine Pasta
- 3 cups of Parmigiano Reggiano cheese, grated
- 1 cup of butter
- salt to taste
- pepper to taste (optional)
Cook the fettuccine in salted water.
When they are cooked, transfer the fettuccine to a glass bowl using tongs being careful not to drain them too much.
Keep the cooking water aside.
Add half the butter and half the Parmesan cheese and start stirring.
Repeat the step until you run out of both butter and Parmesan (to make sure that cream is created use more cooking water as needed).
Plate by adding a knob of butter and stirring then add black pepper if desired.
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