Tonight, I made the original version of Fettuccine Alfredo, a tasty and simple recipe that was developed by Alfredo di Lelio at his restaurant in Rome in 1914. (http://en.wikipedia.org/wiki/Fettuccine_Alfredo)
Unlike many American versions of this dish, the original recipe does not include cream. The only ingredients are fettuccine, butter, and parmesan cheese. (I used Italian-made parmegiano reggiano cheese and fresh fettuccine pasta.)
In Italy, this dish is known as Fettuccine al Burro (Fettuccine with Butter). I found the recipe at food.com (http://www.food.com/recipe/alfredos-of-rome-the-original-fettuccine-alfredo-187391)
The only thing that took a bit of time was grating the parmesan cheese.
The side dish I made to accompany the pasta was asparagus with pancetta and garlic. (http://viaggiviniecucine.blogspot.com/2012/05/nice-easy-asparagus-side.html)
The recipe from food.com is as follows:
- 1 lb fresh very thin fettuccine
- 6 ounces of unsalted butter
- 6 ounces parmigiano-reggiano cheese, grated (aged 24months). (The cheese I used was aged 18 months.)
Directions
1. Cook the fettuccine noodles in 1 gallon of salted boiling water for 3 minutes
2. 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 3 minutes, at which time the noodles will be ready.
3. Strain the pasta, leaving just a small amount of water, and toss the noodles with the Alfredo sauce. Plate the preparation.
4. Cheese lovers may want to sprinkle additional grated cheese on top.
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