- 320 g Fettuccine Pasta
- 80 g Butter
- 80 g Parmesan cheese
- to taste Salt
- to taste Black Pepper
The fettuccine Alfredo are one of the recipes to which, when we talk about Italian food abroad, we refer without ifs or buts. The recipe was invented in 1914 by Alfredo, in fact, the owner of a restaurant in Via della Scrofa in Rome, with the intent to reinforce his wife, weakened by the fatigue of pregnancy and childbirth: she liked the dish so much that she suggested to the husband to include it in the menu and from that day became the strong point of the restaurant! But the real consecration of fettuccine Alfredo came when Mary Pickford and Douglas Fairbanks, two famous actors of old Hollywood, tasted this dish of pasta during their honeymoon in Rome and were so enthusiastic to give Alfredo a token of gratitude two cutlery with gold, spoon and fork, engraved with the dedication “To Alfredo the King of Noodles”: since then, Alfredo’s restaurant became a favorite destination for both the American stars of the Roaring Twenties and the frequenters of the Roman Dolce Vita, who contributed to the success of the dish even overseas! What are you waiting for? Prepare the fettuccine Alfredo for your friends!
Boil a large pot of salted water that will serve you to cook the fettuccine. Throw the fettuccine into the boiling water for the necessary cooking time.
While the pasta is cooking, prepare the sauce. In a large pan, melt the butter over very low heat, making sure that it does not burn, and add a ladle of pasta cooking water: the starch contained in it will help to give creaminess to the sauce.
Drain the fettuccine and add directly to the pan with the butter, pour another ladle of cooking water and quickly briefly stirring everything.
At this point turn off the heat and add the grated Parmesan Cheese. Last season with a pinch of salt and a generous ground of black pepper and stir again to mix well the pasta with the seasoning.