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, 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
- 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.
Posted by LladyRusty at Recipe Goldmine 1/13/2002 2:13 am.
Source: Recipe used with permission from Russell Bellanca, owner of Alfredo's of Rome
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