The fettuccine Alfredo are a first course of pasta seasoned with butter and Parmesan cheese, known in America. In 1914 in Rome in Via della Scrofa appears a young man, Alfredo Di Lelio, who transforms the previous oil and wine shop into a real restaurant: Alfredo alla Scrofa. In 1927, the US movie stars Mary Pickford and Douglas Fairbanks stopped in Rome on their honeymoon and fell in love with the Fettuccine al burro expressing their gratitude by giving Alfredo a golden fork and spoon along with a photo of them eating the iconic dish in his restaurant. Over the years the local became so famous and appreciated to win an international reputation.
The recipe is simple and rich in its original version.
INGREDIENTS (for 4 servings) 380 g fettuccine noodles 300 g butter 300 g grated Parmesan cheese ground black pepper and salt to taste ground nutmeg to taste
Boil the fettuccine in salted water and drain al dente. Towards the end of the cooking time, set aside a couple of ladles of the pasta cooking water. Put the fettuccine in a bowl and add the butter, mix well. Add the grated Parmesan cheese and while stirring add a little cooking water at a time until you get a smooth and creamy sauce. Finally, add a pinch of salt and season to taste with freshly ground black pepper and/or nutmeg.