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Italian/American Recipe
Fettuccine Alfredo

Serves: 4
Recipe by: Chef John V.
Prep time: about 20 minutes

It’s said that Alfredo di Lelio of Rome was the creator of the dish sometime around 1915 at his restaurant Alfredo alla Scrofa, just after the first world war. The dish became popular when Mary Pickford and Douglas Fairbanks stopped into his restaurant and fell in love with the dish while on their honeymoon in 1927. Telling their friends, the dish soon appeared in the United States. Alfredo’s secret was fresh made noodles and lots of butter. The recipe itself is simple, make the sauce in a double boiler or chafing dish and then add fresh cooked noodles, and serve with additional grated cheese!

Amount/Measure/Ingredient

Fettuccine Alfredo

1 lb fettuccine noodles fresh or dried, De Cecco or Colivata are great brands
(cook 1 minute less than package instruction in water that is salted so it tastes like the ocean and no oil)

1 cup grated parmesan cheese
¾ cup heavy cream
2 eggs, large, beaten
¼ tsp. fresh ground black pepper
1 pinch nutmeg
1/2 lb. unsalted butter

1/2 lb. unsalted butter, cut into 12 pieces
2 tbsp. parsley or chives

Procedure:

Combine the parmesan, cream, eggs, pepper and nutmeg in a double boiler or chafing dish and heat slowly, stirring often until slightly thick and keep warm---don’t let it boil! This can be done as you start to cook the pasta.

When the pasta is cooked, drain it and add it to the sauce along with the butter. Mix well with a pair of tongs or pasta fork until all the butter is melted and the pasta is well coated with sauce. Serve in warm bowls, sprinkled with chopped parsley or chives and additional grated parmesan cheese. Enjoy!

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Fettuccine Alfredo