Скачать или смотреть F is for Fettuccine Alfredo

F is for Fettuccine Alfredo 🧀

The original fettuccine alfredo is known in Italy as fettuccine al burro… or buttered fettuccine. It was traditionally a dish served to settle one’s stomach or to quickly throw something together with ingredients everyone has on hand.

The name “Fettuccine Alfredo” comes from the man who popularized the recipe in Rome by having the gall to put such a simple dish on a restaurant menu. He made up for its simplicity by tossing and mixing the pasta tableside in a spectacle that presidents, actors, and models have all traveled to see.

Italian Version Recipe:
To make this dish, mix
2 parts fettucine
1 part butter
1 part freshly grated parmigiano reggiano

So for 2 servings
200g Pasta
100g Butter
100g Parmesan

Notes:
-The Parmesan needs to be freshly grated in order to melt properly. Nothing pre-grated.
-I've found that grated cheese is better than shredded. But shredded still can work.
-Use room temp butter to melt more easily.
-Make sure the pasta is al dente to ensure that it doesn't break while tossing.
-I like cutting my noodles a bit thicker than regulation so that they hold up to rigorous tossing. (People will probably comment that it's tagliatelle in the video, but that's how I prefer it)
-Don't be shy with the pasta water. It really helps the sauce coat everything nicely.

United States Version:
For 2 servings of pasta
¼ cup Butter
2 cloves Garlic (crushed)
1 cup Heavy Cream
Sprinkle of Parsley (Taste)
Freshly Ground Pepper (Taste)
1 Cup Freshly Grated Parmesan Cheese

Heat the butter, garlic, and heavy cream together until the butter melts. Then add your spices and Parmesan, and heat 5-8 minutes while stirring till the sauce thickens.

Toss with the pasta, and boom. Enjoy!

#fettuccine #alfredo #italianfood #recipes #pasta