Fettuccine Alfredo

Fettuccine Alfredo, so popular in America that almost resembles the traditional dish of Italian-American, is actually very uncommon in Italy itself. However, the fettuccine Alfredo is a very italian dish, born in Rome in 1914 in a restaurant in the Via della Scrofa at the hands of its owner, Alfredo precisely, based on simple ingredients and very fast to prepare.

The history of fettuccine Alfredo evokes a distant time, that of the Roman Dolce Vita which animated the capital years ago.

Fettuccine Alfredo are fettuccine pasta seasoned with butter and parmesan cheese, mixed together with a bit of cooking water to obtain a homogeneous and flavorful sauce that makes the dough irresistible! You can spice up the noodles to taste with pepper or nutmeg, or together, depending on your tastes to give a bit of extra flavor to your dish.

Fettuccine Alfredo is a version of the classic pasta with butter, creamed with parmesan: a quick recipe and gentle, ideal to be proposed for an improvise dinner with friends!

Ingredients

Fettuccine (400g)
Salt
Nutmeg
Butter (250g)
Parmigiano reggiano (350g)
Pepper

Elaboration

To prepare the fettuccine Alfredo, start to cook in boiling salted water fettuccine, turning occasionally to prevent them from sticking to each other. Towards the end of cooking, take a couple of ladles of the pasta cooking water, which will be used later.

When the noodles are cooked, drain it al dente and prepared a bowl where you put the butter softened at room temperature. Mix well so as to melt the butter and does not stick to the noodles.
Then add the grated cheese and continue stirring, adding a thread a little cooking water, until the cheese is melted and you have achieved a smooth sauce and homogeneous. Season with salt and pepper (best white) and a pinch of nutmeg if you like it. Here ready your fettuccine Alfredo!