Chef Alfredo created this recipe in Rome in 1927. I show you how he originally made it and how this classic fettuccine Alfredo recipe has changed. This ultra simple, 3 or 4 ingredient fettuccine dish will have you wondering what else is in it? Fresh butter, Parmigiano Reggiano cheese and good quality pasta were the only original ingredients. FULL RECIPE BELOW

RECIPE: CLASSIC FETTUCCINE ALFREDO

Ingredients:

250 gm fettuccine – egg noodles (1/2 lb )
40 gm + 20 gm Parmigiano grated ( 2 oz. )
50 gm soft butter – cut into cubes (¼ cup)
50 gm-100 gm 35 % cream – optional(1/4 cup- ½ cup )
Salt and cracked black pepper

Boil the pasta to al dente - Fettuccine according to package directions in salted water.

Pour a little hot pasta cooking water into a shallow skillet over low heat.
Lift the cooked pasta into water and sprinkle with 40 gm grated Parmigiano. Toss well until creamy. Add the butter and toss again until melted. Drizzle with cream and toss to coat.

Remove from heat. Sprinkle with pepper and plate with more cheese on top.

Serve 2-3

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