Fettuccine Alfredo
Fettuccine Alfredo is a traditional Italian pasta dish – incredibly tasty in their semplicity-made from fettuccine tossed with a soft Parmesan cheese and butter . As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Original Alfredo sauce should never include heavy cream, double cream or italian panna. The creaminess of this sauce is the result of an emulsion between the pasta water (rich of starch), grated fat parmesan (not aged) and melted butter.
Fettuccine Alfredo has been invented by Alfredo Di Lelio in 1892 in his restaurant in piazza Rosa in Rome.
Ingredients for 2 servings : 200 gr. egg fettuccine
1 cup grated fat parmesan (not aged)
200 gr unsalted butter
black pepper
1 cup pasta cooking liquid
Method:
1. In large pot, cook fettuccine as directed on package until “al dente”, reserving 2 cups pasta cooking liquid.
2. While fettuccine is cooking, tranfer 1 cup of pasta cooking water to a large skillet and bring to a boil. Add the butter and whisk gently to melt.
3. Gradually add parmesan. Stir to incorporate.
4. Quickly drain the pasta and add it to the skillet, gently toss fettuccine to coat in the Alfredo sauce. Adding more pasta cooking water as needed to form a velvet cream.
5 Top with pepper and more grated cheese.Serve immediately
Enogastronomista 
Reblogged this on and commented:
Wie man richtige italienische Fettucine macht, einfach nur Fettuccine mit Parmesan und sonst gar nichts. Einfach verrühren und man hat eine schöne cremige Fettuccine Alfredo! Keine Sahne oder Crème double braucht es da.
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9 April 2017 at 9:45
I’am really honored! Thank you so much dear Christian. So glad you like this “poor dish” al burro! In the end the “simple things are also the most extraordinary things and only the wise can see them ” (P. Coelho) Thank you again.
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9 April 2017 at 21:41
Nothing to thank for! And Paulo Coelho is right, of course.
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10 April 2017 at 18:00