Fettuccine Alfredo

Fettuccine Alfredo so simple but tasty

Fettuccine Alfredo has to be the quickest and most simple of all the pasta dishes to make. Timing is important in the making of Fettuccine Alfredo since ideally, the pasta and the sauce should be ready at the same time.

The accepted view is that Fettuccine Alfredo was first made in Rome by a restaurateur named Alfredo di Lelio, whose Roman restaurant was called Alfredo all'Augusteo.

This may not be the original recipe but it is the one that I have been using for a long time as it meets with my family's approval!

Serves: 4

Ingredients:

1/2 lb (225 grams) butter (should be at room temperature)
1 cup double cream, very lightly whipped
1/2 lb (225 grams) Parmesan cheese (freshly grated)
salt and freshly ground pepper
parmesan cheese (grated)

Method:

1. Start making the sauce relative to cooking time of the fettuccine pasta.

2. In a large pan, melt the butter over low heat.

3. Slowly add the lightly whipped double cream to the pan, whisking continually.

4. Stir continuously until the sauce is hot and slightly reduced.

5. Still stirring, slowly add grated cheese. The sauce should thicken.

6. Add salt and pepper to taste.

7. Drain pasta and add it to the sauce. Mix well.

8. Serve immediately.

9. Place a bowl of extra Parmesan cheese on the table so that your guests can help themselves.

Ingredients for Fettuccine:

1 packet (1lb) fettuccine, enough for 4 people)
1 tablespoon salt

Method:

1. Lower the fettuccine into a large pan of boiling salted water.

2. Stir once or twice with a wooden spoon.

3. Cook for about 10 minutes or according to the manufacturer's packet instructions. Fettuccine should be cooked to "al dente" not soft or pulpy in texture.

4. Drain in a colander.

To discover more about Italian food visit the Italian Traditional Food webpage