Tags

, , , , , , , , , ,


I have yet to meet an American who does not know Fettuccine Alfredo, by the same token I have yet to meet an Italian who knows this dish; go figure out!

Surely this means, although a very old recipe (Alfredo di Lelio invented this recipe back in 1914) and a tasty dish, it never met the taste of the locals, nonetheless it is an “American classic“.

If you are planning your holidays to the Bel Paese (Italy, as described by Dante)  you may want to know that Alfredo alla Scrofa (by the name of the street where the restaurant is) is still in business (since 1907).

  • 1 Tbsp butter (as you know I like Lurpak)
  • 2 garlic cloves
  • 1 Tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese, divided
  • 1/4 tsp salt
  • 250g  fettuccine
  • 2 tsp chopped parsley
  • Freshly ground black pepper

In a large pot, bring water to boiling point, add salt and a little oil (to prevent the noodles to stick to each other).

Melt the butter in a saucepan over medium heat. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour. Add cream, stirring. Cook until mixture thickens, stirring constantly. Add the 1/3 cup cheese and salt, stirring with a spatula until cheese melts (if necessary add the water from the noodles pan to lightly loosen the sauce).

Toss the Fettuccine in the boiling water; cooking time is very personal; my home made fettuccine cooked al dente  in 6 minutes; watch it constantly.

Drain the noodles and toss sauce on hot pasta. Mix well.

Sprinkle with remaining grated cheese and chopped parsley.

Garnish with black pepper, if desired.

Serves 2

Advertisements