Fettuccine with Authentic Roman Alfredo Sauce
A super popular Italian dish. The name ‘Alfredo’ comes from an historical restaurant in Rome named ‘Alfredo alla Scrofa’, which came out with this recipe more than 50 years ago! Here we share with you the one and only authentic recipe! This recipe is super simple, very easy to follow, healthier than its American counterpart, but delicious and a kids’ favorite. Enjoy!
320 gr (12 oz) fresh Fettucine Pasta
150 gr (5.2 oz) (2/3 cup) high-quality butter
150 gr (5.2 oz) (1 and ½ cups) freshly grated DOP Parmesan Reggiano
Take the butter out of the refrigerator to soften it.
Take a large bowl and pour the butter on the bottom, chopping it in cubes.
Bring water in the large pot to a boil. Once boiling, add salt to the boiling water then put the Fresh Fettuccine into the pot, and cook for 3 minutes. As they come up to the surface, pull them from the boiling water with tongs or small strainer and place them into the bowl with the butter. Sprinkle half of the Parmesan indicated on the recipe and start the “Mantecatura” (Italian word used when stirring the pasta with the sauce). Stir until you get to a creamy sauce (you may need some starchy cooking water to bind ingredients together if needed, so it is always wise to set some of it aside). Sprinkle the rest of the Parmesan to garnish each plate and some ground black pepper to taste.
This dish pairs perfectly with a glass of Pecorino DOP white wine!