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
Servings: 4
Ingredients:
400 g of dry fettuccine or tagliatelle pasta
200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
150 g of butter
Black pepper
Method
- 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.
Tip
For a gradually more intense and bold flavor, try replacing the Parmigiano Reggiano DOP 24 months with longer aging options like 36, 48, 60, or even 72 months.
Also in Cookbook
Four Cheese Pappardelle with Red Onions and Walnuts
Cooking can become a time machine that takes us into old Roman taverns, into the Land of Bengodi described by Giovanni Boccaccio, or back to the 1500s, right when the history of Italian cuisine was being written.
Because flavor stands the test of time and is never dulled by progress. Culinary art evolves, but some things never change and remind us that happiness can be found in a single forkful of Four Cheese Pappardelle with Red Onions and Walnuts.
WHITE PIZZA with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes
How did people check an oven’s temperature before kitchen thermometers were everywhere? With a white pizza, based on how quickly it browned. At least, that is how the story goes.
One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.
Panettone FRENCH TOAST with Strawberry Preserves
Are we completely sure that French toast is French? And is it the same recipe that, in the homeland of haute cuisine, goes by the poetic name pain perdu? As often happens in the kitchen, names can be misleading, but flavor never lies.
Our first recipe of December is Panettone French Toast with Strawberry Preserves, an original, colorful and irresistible idea that will prepare your palate (and spirit) for Christmas!