Alfredo's of Rome's Original Fettuccine Alfredo
"Recipe courtesy of Russell Bellanca, owner of Alfredo’s of Rome.
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 recipe, 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 deli's."
photo by Junebug
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 1 lb fresh very thin fettuccine
- 6 ounces unsalted butter
- 6 ounces parmigiano-reggiano cheese, grated (aged 24 months)
directions
- Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
- 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.
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Reviews
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It's great to have the original Alfredo sauce. I've made the modern sauce with cream, and I have to say, this sauce is better. I love not having to stir a simmering pot of sauce for 15 minutes. The flavor of the cheese really stands out without the cream diluting it. It's also significantly less fattening. Egg fettuccine is a must with this, along with using salty pasta water (as salty as the ocean). European-style butter (Kerrygold or Land-O-Lakes makes it for USA residents) is also a must. Sprinkle minced parsley on top for a nice finish. For a slam-dunk topping, pan fry some thawed shrimp and scallops tossed in olive oil, garlic salt and pepper. The combination of the seafood and pasta is amazing.
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Just like being at Alfredo's in Rome!! With out the golden spoon... hmmm where can I find one of those! The only thing I added was some fresh ground pepper just after the sprinkle of Fresh Parmesan on the top!.
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the addition of freshly grated nutmeg to this sauce brings it to another level!! A must in white sauces! -
I just made this recipe myself & added cut up chicken tenders & fresh baby spinach. I also sauted finely chopped onion & garlic, then reduced 1/4 cup of white wine before adding the cream....very, very good!!! This I will have again & again!
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So good - I'm actually typing as I eat this recipe for the first time :) I did make a slight alteration, however, and that was to sautée and add some garlic (and red pepper flakes, but that's just because I love everything to have a little heat). This is a new favorite!!!
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