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Fettuccine Alfredo 1
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3 Tbls. butter
1 cup heavy whipping cream
2 pinches ground nutmeg
1/2 tsp. ground black pepper
3/4 cup of grated parmigiano-reggiano cheese
1 pinch Salt
1 lb fettuccine pasta
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This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo's in Rome, Italy. The secret to his sauce is in the parmigiano reggiano cheese (don't even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy.
Pre-cooking:
Grate the cheese, black pepper and nutmeg if you need to.
Put 4 quarts of water to boil
Cooking:
Set small frying pan in mid-high heat
Add the butter and the cream to the frying pan and mix well
Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat
Add the pasta to the boiling water along with some salt and cook to your liking
Once the pasta is cooked, drain the pasta and add it to the sauce
Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce
Click on www.batista.org to see Ricardo and Katherine's home page.
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Preparation Time: |
Serves: 2 |
| Recipe Origin: Italy |
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Submitted by: |
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Ricardo Batista
California
United States |
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| This recipe has been viewed 6571 times. |
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