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Recipe: Alfredo's Of Rome The Original Fettuccine Alfredo
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1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano Reggiano cheese (aged 24 months), grated
Cook the fettuccine noodles in 1 gallon of salted boiling water for
three minutes. At the same time, mix the butter at room temperature in
a bowl with the grated cheese until the cheese almost dissolves,
forming a smooth cream. If using a mixer, this should not take more
than three minutes at which time the noodles will be ready. Strain the
pasta leaving just a small amount of water and toss the noodles with
the Alfredo sauce. Plate the preparation. Cheese lovers may want to
sprinkle additional grated cheese on top.
6 ounces butter, unsalted
6 ounces Parmigiano Reggiano cheese (aged 24 months), grated
Cook the fettuccine noodles in 1 gallon of salted boiling water for
three minutes. At the same time, mix the butter at room temperature in
a bowl with the grated cheese until the cheese almost dissolves,
forming a smooth cream. If using a mixer, this should not take more
than three minutes at which time the noodles will be ready. Strain the
pasta leaving just a small amount of water and toss the noodles with
the Alfredo sauce. Plate the preparation. Cheese lovers may want to
sprinkle additional grated cheese on top.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Alfredos, Rome, Original, Fettuccine, Alfredo
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