Alfredo Sauce
Fettuccine Alfredo or "fettuccine all’Alfredo" is a dish made with fettuccine pasta combined with a sauce made from Parmigiano-Reggiano cheese and butter. The dish was named after Alfredo Di Lelio who opened a restaurant in Rome in 1914 and served “fettuccine all’Alfredo. Fettuccine Alfredo is an exaggerated variation of "pasta al burro" or pasta with butter--a dish that Italians understand better as something that would be cooked at home for simplicity and comfort. The dish became popularized in the United States and through commercialization the recipe has evolved to include heavy cream and
Source and licence
"Alfredo Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Alfredo_Sauce, revision 4523669), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Alfredo_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523669
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature
- ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
- Salt
- 1 pound (450 g) fettuccine egg noodles
Method
- Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
- Put water to boil in a large pot and cook the noodles until al dente.
- Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
- Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
- Add salt to taste.
- Serve immediately.