CLASSIC

Fettuccine all'Alfredo

EASY | 20 minutes

Presentation

Fettuccine all'Alfredo: provala con il Pecorino Romano!

If in Italy the undisputed queen of Italian cuisine is Carbonara, in the United States one of the most popular Italian recipes is Fettuccine all'Alfredo. It is a first course with butter and grated Parmesan made with fresh egg fettuccine wrapped in cream cheese and butter. Fettuccine all'Alfredo, although unknown in Italy, was born for the first time in 1914 in Rome in Via della Scrofa, invented by the homonymous cook Alfredo who created this first to restore strength to his pregnant wife. The dish, simple but rich in taste, conquered the palate of the beloved, to the point of including it as a battle horse in the restaurant menu. Perhaps for their simplicity and extraordinary taste they are still much appreciated today. Today we offer you our recipe with the variant of Pecorino Romano PDO instead of Parmesan. What are you waiting for? Discover the recipe and fall in love with it too.

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Fettuccine Alfredo sauce

Ingredients

4 people
  • Fettuccine 360 gr.
  • Butter 160 gr.
  • Pecorino Romano PDO 160 gr.
  • Salt q.b
  • Black pepper q.b.

Method

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1

To prepare fettuccine with Alfredo, use fresh egg pasta. Put plenty of salted water in a saucepan and as soon as it boils, start cooking the fresh fettuccine.

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2

While the pasta is cooking, melt the butter in a pan that you will use to season the fettuccine once drained.

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3

Pour a couple of ladles of cooking water into a bowl and mix them with plenty of Pecorino Romano DOP. Add the black pepper to taste and mix until you get a nice cream.

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4

Now drain the fettuccine in the pan with the butter, and mix until the butter is absorbed.

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5

Finally, with the heat off, add the cream created with the cooking water and pecorino romano. Try to create a creamy and never dry consistency. To do this, if you need help with the cooking water.

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6

Now plate and to taste accompanied by a further sprinkling of Pecorino.

Recipe of Pinna Formaggi

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