Alfredo's Of Rome Original Fettuccine Alfredo
Serves 6
1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano-Reggiano cheese, grated
1 gallon salted boiling water
Cook the fettuccine noodles in boiling water for three minutes.
At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
Strain the pasta, leaving just a small amount of water, & toss the noodles with the Alfredo sauce. Cheese lovers may want to sprinkle additional grated cheese on top.
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