FETTUCCINE ALFREDO: the Roman recipe
They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.
Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.
Preparation time: 10 minutes
Cooking time: 5 minutes
400 g of dry fettuccine or tagliatelle pasta
200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
150 g of butter
- Grate the Parmigiano Reggiano cheese until you get the indicated amount and set it aside.
- Bring a large pot of salted water to a boil, then add the fettuccine and cook them for a couple of minutes.
- Meanwhile, heat half of the butter in a large skillet and add a ladle of boiling water, taken from the pasta cooking water.
- Drain the fettuccine, place them in the skillet and immediately add two more ladles of cooking water along with the remaining butter cut into chunks.
- Finish cooking the pasta, allowing the added liquid to be absorbed.
- When the pasta is nice and creamy, whisk with Parmigiano Reggiano cheese and another ladle of boiling water.
- Serve immediately with a generous sprinkling of freshly ground black pepper.
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