Gastronomixs

Fettuccine all' Alfredo

This classic dish was devised by Alfredo di Lelio. In 1914 he cooked his now world-famous fettuccine in his Alfredo alla Scrofa restaurant in Rome. His restaurant still exists today after all those years and, of course, this classic dish is still on the menu.

Serves around ten people.

Fettuccine all' Alfredo

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Ingredients

150

g

butter

600

ml

whipping cream

150

g

Parmesan cheese, freshly grated

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (fettuccine)

Preparation method

  • Melt the butter in a heavy-bottomed pan, add the cream, and heat to just below boiling point.
  • Simmer for five minutes and then add some of the cheese and the salt and pepper. Turn off the heat.
  • Cook the fettuccine in a large pan of salted boiling water until al dente and then drain. Mix the pasta into the cream mixture so that every strand is completely covered in sauce.
  • Serve the pasta sauce with freshly grated Parmesan cheese.

Serving suggestions

  • Combine the sauce with fettuccine, pappardelle, or linguine.
  • Variation tip: use a different type of cheese, such as gorgonzola. 

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