It’s said that Alfredo di Lelio of
Rome was the creator of the dish sometime around 1915 at
his restaurant Alfredo alla Scrofa, just after the first
world war. The dish became popular when Mary Pickford
and Douglas Fairbanks stopped into his restaurant and
fell in love with the dish while on their honeymoon in
1927. Telling their friends, the dish soon appeared in
the United States. Alfredo’s secret was fresh made
noodles and lots of butter. The recipe itself is simple,
make the sauce in a double boiler or chafing dish and
then add fresh cooked noodles, and serve with additional
grated cheese!
Amount/Measure/Ingredient
Fettuccine Alfredo
1 lb fettuccine noodles fresh or dried, De Cecco or
Colivata are great brands
(cook 1 minute less than
package instruction in water that is salted so it tastes
like the ocean and no oil)
1 cup grated parmesan
cheese
¾ cup heavy cream
2 eggs, large, beaten
¼ tsp. fresh ground black pepper
1 pinch nutmeg
1/2 lb. unsalted butter
1/2 lb. unsalted butter,
cut into 12 pieces
2 tbsp. parsley or chives
Procedure:
Combine the parmesan, cream, eggs, pepper and nutmeg
in a double boiler or chafing dish and heat slowly,
stirring often until slightly thick and keep
warm---don’t let it boil! This can be done as you start
to cook the pasta.
When the pasta is cooked, drain it and add it to the
sauce along with the butter. Mix well with a pair of
tongs or pasta fork until all the butter is melted and
the pasta is well coated with sauce. Serve in warm
bowls, sprinkled with chopped parsley or chives and
additional grated parmesan cheese. Enjoy!
