Here's the story about how this "on every menu in America" dish got started, in Rome and moved to Hollywood. The AUTHENTIC Fettuccine Alfredo has no cream or eggs! Learn how to make the original Fettuccine Alfredo recipe from Rome! Enjoy vintage cooking!
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1/2 Lb Fettuccine Noodles, Dry or Fresh
1/4 Lb Butter, Preferably European
1/4 Lb Parmigiano-Reggiano, grated fine
Cook noodles in a large pot of salted boiling water. (Dry - 8 minutes, Fresh - 2-3 minutes) Warm up a large skillet. When noodles are done start melting butter in the pan, turn off heat once melted and add noodles (Drain but reserve a few ladles of pasta water or pull noodles directly out of water with tongs right into the pan) along with a pinch of salt and start whisking noodles vigorously with tongs. while mixing, add a handful of cheese along with a ladle of pasta water. Keep whisking until cheese melts. Continue adding cheese until all is used up. Add a little more pasta water, if needed, to make a smooth sauce.
Add a grind of pepper if desired.
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29 сен 2024