Guest guest Posted July 11, 2007 Report Share Posted July 11, 2007 Fettuccine All'Alfredo Interesting Notes If you enjoy great food, try this recipe. It's a little something that Italians, as well as almost everyone else enjoys, but can't quite make as well as their favorite, authentic Trattorie and Ristoranti! Well, " This is it! Just for you! " . This is exactly as my family has prepared it for generations, and I have successfully prepared it all over the world! Ingredients 1 pound Fettuccine 4 handfuls Parmesan or Parmigiano-Reggiano cheese, freshly grated 1/4 pound butter 1/2 pint whipping cream 1 teaspoon fresh parsley, chopped (flat-leaf Italian parsley preferred) Serves / Yields 4 Servings Preparation Instructions Preheat all individual serving plates and forks. Bring ample (4 to 5 quarts) amount of salted water to a rolling boil, then add fettuccine. Slowly melt butter, and add cheese and cream-- which has been slightly whipped--and beat together, then set aside. Place a large scoop of mixture in a heated (not too hot) large pot. When pasta is near done (al dente'), quickly drain and add at once to mixture, stirring constantly. Then add the rest of the sauce mixture, folding in at once. Serve immediately, sprinkled generously with additional grated Parmesan, and fresh chopped parsley. Enjoy with a fine, hearty red wine! Helpful Hints I prefer dry fettuccine. It holds up much better when it's time to saute. This recipe was provided by Carlo Morelli from Sugar Land. Quote Link to comment Share on other sites More sharing options...
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