In Italy "Pasta Alfredo" doesn't exist
Fettucine Alfredo
1/2 pound room temperature butter
Salt
1/2 pound grated Parmigiano Reggiano cheese
In Italy "Pasta Alfredo" doesn't exist.
Italians make a dish of pasta; fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but it is such a simple preparation that Italians don't even consider it as a "recipe".
Place half of the butter in a large serving bowl.
Keep the bowl warm.
Cook the fettuccine in boiling salted water.
When the pasta is perfectly al dente, (firm but not too soft or overcooked), save a few tablespoons of the cooking water.
Drain without shaking the colander too much, so that the pasta doesn't become too dry.
Drop the hot pasta in the bowl over the butter.
Add the rest of the butter and toss quickly to melt it.
Add the Parmigiano Reggiano cheese, and a small quantity of the reserved cooking water if the pasta appears too dry.
Toss vigorously, and serve immediately, accompanied by a small bowl with more grated Parmigiano Reggiano cheese, for the guests to add, if they wish.
Nice served with broccoli sauted in garlic & olive oil. Plus a tossed green Romaine Salad.
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This "sauce" can be served with chicken, seafood ,various pastas, or any vegetable you wish...........
Alfredo Sauce
1/4 cup and 2 tablespoons butter
2 egg yolks
2 cups heavy whipping cream
Salt to taste
2 pinches ground nutmeg
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Melt butter or margarine in a saucepan over medium heat.
Add heavy cream, stirring constantly.
Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese.
Stir constantly until melted, then mix in egg yolk.
Simmer over medium low heat for 3 to 5 minutes.
Garnish with additional grated Parmesan cheese, if desired.
Makes 4 servings.
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You will never buy the stuff in the jar again.
When we were "kids", my mother or father gave us buttered pasta as per the first "recipe" above.........we never knew it was "Alfredo".............
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