Italian Fettuccine Alfredo

Name: Italian Fettuccine Alfredo
Total time: 600 s
Yield: 2 Servings
Cuisine: American
Ingredients: 120 g Fettuccine; 30 g Butter; 30 g Parmesan (plus more for topping); 1 teaspoon Salt

David K @cook_6701566

Tokyo

This super simple recipe tasted better to me than more complicated ones with heavy cream and lots of spices. Plus it's much easier and quicker to make!

This recipe makes two small bowls, but if you want larger ones you can easily double the ingredients, or stick with the original recipe for a single large bowl.

This super simple recipe tasted better to me than more complicated ones with heavy cream and lots of spices. Plus it's much easier and quicker to make!

This recipe makes two small bowls, but if you want larger ones you can easily double the ingredients, or stick with the original recipe for a single large bowl.

David K @cook_6701566

Tokyo

This super simple recipe tasted better to me than more complicated ones with heavy cream and lots of spices. Plus it's much easier and quicker to make!

This recipe makes two small bowls, but if you want larger ones you can easily double the ingredients, or stick with the original recipe for a single large bowl.

This super simple recipe tasted better to me than more complicated ones with heavy cream and lots of spices. Plus it's much easier and quicker to make!

This recipe makes two small bowls, but if you want larger ones you can easily double the ingredients, or stick with the original recipe for a single large bowl.

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Ingredients

10 minutes

2 Servings

120 gFettuccine
30 gButter
30 gParmesan (plus more for topping)
1 teaspoonSalt

Cooking Instructions

10 minutes

1

Dice the butter into small cubes less then a cm wide, then in a medium bowl add together with the parmesan. Shake the bowl a little, just so the butter is coated with cheese.
2

In a small pot cook the fettuccine with ~1 teaspoon of salt to al dente (just a little firm to the bite). We want the water to be really starchy, so don't use a lot of water.
3

Once the pasta is finished, take 1 tablespoon of the water and add to the parmesan mix. Then using tongs, add the pasta as well and mix until the butter and cheese have formed into a sauce that coats the noodles. You can add more pasta water if it looks too dry.
4

Serve into two bowls, and top with more parmesan. Enjoy!

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Tim Beams

Easy recipe, tastes good by itself and serves as a good base to get creative with.

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David K @cook_6701566

on May 16, 2017 01:35

Tokyo

Love to cook!

Ines Di Lelio @cook_5194888

May 17, 2017 08:08

I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in the Trattoria run by his mother Angelina in Rome, Piazza Rosa. Alfredo di Lelio opened in Rome the restaurant “Alfredo” in 1914. In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio reopened with his son Armando his new restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by me, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website (also for franchising news).
Regards Ines Di Lelio