Fettuccine Alfredo
Hello!
Once in Rome, the owner of a small restaurant named Alfredo prepared for his wife, a dish that she could eat after a difficult childbirth. The recipe was simple — pasta, butter and a little Parmesan.
So would have remained this dish "domestic", but the institution was visited by Mary Pickford and Douglas Fairbanks and asked to cook them the same way.
They brought the prescription in the USA, give them to friends who liked it so much that on arrival in Rome, they all fled to the restaurant Alfredo to taste the famous fettuccine, which now officially were on the menu, and bore the proud name of the owner.
The restaurant he later sold, he opened another and if you want to try the real fettuccine and you have 19 euros, then Benvenuti al Il Vero Alfredo!
In the US fettuccine Alfredo began to do everything. Now this sauce is served with chicken, fish, and even sausages, but we will make a classic version.
Difficulty: 3/10
Cooking time: 15 min.
Number of servings: 5
Ingredients:
- Fettuccine (2 nests per serving)
- Parmesan cheese, 70 gr.
- Cream 33%, 200 ml
- Butter, 30 gr.
- Black pepper
- Salt
In a saucepan, heat the cream without boiling, reduce the heat to a minimum, load the grated Parmesan and dissolve it:
Add the butter:
Add pepper, salt to taste, mix thoroughly and turn off the heat.
In boiling salted water throw fettuccine, cook until tender and allow to drain the water:
Mix with sauce:
Served with grated Parmesan cheese:
Bon appetit!
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I don’t get it?? I just don’t get it? Why in the name of #food haven’t you stopped by kitchen #fff?
You cook. You blog. You picture. Eat, that’s a good one to point out, it’s obvious you eat, we’re mouth to mouth on that one (it’s kinda like eye to eye but different).