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Pasta Alfredo
Fettuccine all’Alfredo
Add the rest of the butter and toss quickly to melt it.
Prepare very thin fresh fettuccine  according to the recipe at this link

1/2 lb (225 g) butter, at room temperature
1/2 lb (225 g) parmigiano reggiano cheese, freshly grated
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Place half of the butter in a serving bowl. Keep the bowl warm.
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Cook the fettuccine in abundantly salted water. When the pasta is perfectly al dente, firm but not too soft or overcooked, reserve a few tablespoons  of the cooking water.
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Drain without shaking the colander too much so that the pasta doesn’t become too dry. Drop the hot pasta in the bowl over the butter.
Add the parmigiano reggiano cheese, and a small quantity of the reserved cooking water if the pasta appears too dry. Toss vigorously and serve immediately, accompanied by a small bowl with more grated parmigiano reggiano cheese for the guests to add if they like.
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and who on earth was he?

Alfredo, and who on earth was he? If you ask for Pasta Alfredo or Fettuccine Alfredo in Italy this is most probably the answer you will get. And the simple reason is there is no such a dish in Italian cooking tradition.

But Alfredo is not totally an American invention. Read the true Alfredo story in my article Alfredo, and who on earth was he?

Following here is the true recipe for pasta the way Alfredo was making it in his restaurant in the 1920’s, a very simple dish of Fettuccini dressed with butter and Parmigiano cheese. Simple... in the tradition of Roman cooking.

Main Course >> Fettuccine Pasta Alfredo