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Fettuccine Alfredo

October 26, 2010

 

If you could only choose one city to visit I hope it will be Rome.  You could stay there for a year and only begin to see a few things.  This is a classic recipe from the “original”  Alfredo’s” and we can thank Alfredo di Lelio for this simple, beautiful recipe.  Many people say many things about this restaurant, but I have always enjoyed a superb dinner on all levels.  Could it be that the first person that took me there was a long time traveler visiting this restaurant since the late 40’s and usually ate there at least once a month (okay, that was special treatment), and the other was a long time Rome resident that ate there about 2-4 times a month with many visitors, business associates and mistresses (another special treatment).

 

 Fettuccine Alfredo

Ingredients

  • 1 C. Unsalted Butter (2 sticks)
  • 1/2 lb. Parmesan Cheese (grated)
  • 1/2 t. Salt (taste for accuracy)
  • 1 lb. Fettuccine
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional

Preparation

  1. Bring a large pot of water to a boil
  2. Add the fettuccine and cook until al dente
  3. Simultaneously in a large pan melt butter and cheese on low heat forming a smooth cream
  4. Strain the pasta (reserve a small amount of water for tossing) 
  5. Add pasta to the cream mixture and toss, heat slowly
  6. Plate the pasta on a warmed plate
  7. Add grated cheese for garnish

 

 

 (Serves 4-6)

Inspired by my very good friends Rudolph Valentino (Rudy) Popolo, Tommy Mannino and the dear “Alfonso” 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve this rich and creamy pasta with a simple antipasto. 

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