Fettuccine Alfredo
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The Tale of Fettuccine Alfredo
Roman restaurateur Alfredo di Lelio created this butter-and-Parmesan pasta in 1908, reportedly to tempt his wife's appetite after childbirth. It gained international fame in the 1920s when Hollywood stars Mary Pickford and Douglas Fairbanks dined at his restaurant and carried the dish's fame back to America.
Ingredients
Scale:· 4 servings
- 400g fresh fettuccine
- 200g unsalted butter
- 1.5 cups finely grated Parmesan cheese, plus more to serve
- salt to taste
- freshly ground black pepper
- reserved pasta water
Instructions
- 1Bring a large pot of generously salted water to a boil and cook the fettuccine until al dente, according to package instructions.
- 2Reserve about 1 cup of the starchy pasta cooking water before draining.
- 3In a wide pan, melt the butter over low heat until foaming.
- 4Add the drained hot fettuccine to the pan along with a splash of the reserved pasta water.
- 5Off the heat, add the grated Parmesan gradually, tossing constantly and adding more pasta water as needed to form a smooth, creamy sauce that coats the noodles.
- 6Season with salt and a generous grinding of black pepper.
- 7Serve immediately with extra Parmesan on top.
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