They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be “adopted” by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.
Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.
Preparation time: 10 minutesCooking time: 5 minutesServings: 4Ingredients: 400 g of dry fettuccine or tagliatelle pasta 200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE 150 g of butter Black pepperMethod
Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.
Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.
According to many, its the best time of the day. The moment to look forward to, the time to meet our friends and family over a glass and a tray full of flavor. Aperitivo is a tradition that traces its roots back to ancient Greece but has evolved and transformed, adapting to our tastes and habits.
Our idea combines the creaminess of hummus with the crispness of crackers: it will win you over with the delightful contrast of textures and the rainbow of colors that will brighten your table. All you have to do is add your favorite ingredient to sign this unforgettable aperitivo, just like it was a love letter.
The quintessential morning ritual transforms into an original savory recipe that will win over adults and delight the little ones. A creative idea to enjoy and admire, which envelops the palate and decorates the table. Very simple to prepare, but with a great scenic effect.
Savory Cappuccino is a new way to enjoy your favorite vegetable soups. It contains no caffeine and wont keep you awake all night, but one thing is for sure: it will make you dream.
Besides the imported parmigiano-reggiano cheese, if you can find imported European cultured butter, which has richer flavor than ‘sweet’ butter, that’s all to the good. For this evening’s dinner, I actually found some butter from Parma, which naturally made a perfect match for the cheese. And the noodles, of course, need to be best-quality as well. If you’d rather not make them yourself at home, the De Cecco brand puts out some very nice fettuccine at a moderate price. Cipriani also makes excellent tagliatelle (a thinner version of fettuccine) that would make for a splendid dish of fettuccine Alfredo, but at twice the price. On the other hand, avoid the rubbery stuff they sell in supermarkets as ‘fresh’ egg pasta. I find it has terrible texture and a funny taste.
When the water comes to a boil, add a good pinch of salt and the noodles. Cook only until quite al dente, typically 2-3 minutes for store-bought fettuccine, a bit less for the freshly made kind.
In any event, this venerable dish is very simple and easy to make if you have the right ingredients—real, freshly grated parmigiano-reggiano cheese, best quality butter and fettuccine, ideally homemade, of course, but good-quality store-bought egg pasta will do just fine as well. It may come as a surprise to some readers, but Alfredo’s original recipe does not call for cream; that was added when the dish crossed the ocean to America. In the original version, the cheese is mixed vigorously with the pasta and a bit of the water in which the pasta is cooked, forming a creamy consistency without the actual cream, sort of like that other Roman pasta dish, cacio e pepe. I like both versions of the dish, but it’s really worth trying the original recipe. It has a purer taste and, if not exactly dietetic, is rather lighter than its American cousin.
Put a large pot, filled with water, on high heat. While the water is heating up, melt the butter in a skillet over very gentle heat, making sure that the butter just melts without coloring at all. Turn off the heat.
Some recipes for fettuccine Alfredo call for making the dish off heat, in a warm bowl, but I like using a skillet. It keeps the pasta warm, and is more forgiving if you happen to add a bit too much pasta water, for example, you can cook it off. It also keeps the pasta nice and hot. But make sure the heat is very gentle, or the sauce will ‘fry’ and lose its creamy texture.
Savory Cappuccino is a new way to enjoy your favorite vegetable soups. It contains no caffeine and wont keep you awake all night, but one thing is for sure: it will make you dream.
They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.
According to many, its the best time of the day. The moment to look forward to, the time to meet our friends and family over a glass and a tray full of flavor. Aperitivo is a tradition that traces its roots back to ancient Greece but has evolved and transformed, adapting to our tastes and habits.
Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.
The Original Fettuccine Alfredo
FAQ
Is fettuccine alfredo a roman dish?
What’s the difference between fettuccine alfredo and regular Alfredo?
What is the difference between fettuccine alfredo and cacio e pepe?
What is fettuccine Alfredo made of?
This original version, however, has one main difference from the American version: Traditional Roman-style fettuccine Alfredo is made with pasta, butter, Parmesan cheese, and hot pasta water, without cream or milk.
How do you make Roman fettuccine Alfredo?
How to make the real-deal Roman fettuccine Alfredo. Using a smaller pot to cook the pasta yields even starchier pasta-cooking water. Adding that starchy pasta-cooking water to the sauce helps emulsify it, ensuring it’s smooth and creamy.
How do you cook fettuccine Alfredo?
You haven’t tasted Fettuccine Alfredo until you’ve tried the authentic version! Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
Does fettuccine Alfredo have cream?
A fettuccine Alfredo recipe should never include cream; the silky sauce comes from an emulsion of grated Parmesan, melted butter, and starchy pasta water.