This marvelous recipe is one I got off this newsgroup some months back, but am reposting for the Alfredo request since I have no idea if the original poster is still around to see the new request. Since it isn't mine, I've also included the original poster's notes and attribution. Yummy stuff! Introduction: 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. This recipe serves 2. Recipe by Ricardo Batista Fettuccine Alfredo
- Ready In:
- 3 tablespoons butter
- 1 cup heavy whipping cream
- 2 pinches nutmeg, Ground
- 1⁄2 teaspoon black pepper, Ground
- 3⁄4 cup parmigiano-reggiano cheese, grated
- 1 pinch salt
- 1 lb fettuccine pasta
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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The best! It doesn't pretend to be healthy, but it's good! Creamy, not gritty, and doesn't separate (unless you're reheating the leftovers) We like to add some chicken and/or ham to it for a little variety. Also, a whole pound of pasta is a *lot* for two people. We use less, but keep the sauce the same.
I love fettuccine alfredo and I'm always looking for a great recipe and this one is definitely it. I didn't have any problems preparing this sauce and parmigiano-reggiano definitely makes it what it is. Prior to this recipe I had never heard of using nutmeg but it is definitely not the same without it.