Fettuccine Alfredo

The recipe for Fettuccine Alfredo is an Italian cuisine classic, although in the United States it takes on a slightly different form compared to the traditional Italian recipe. Here I provide the Italian version.

Ingredients

• 250g of fresh fettuccine
• 100g of butter
• 100g of grated Parmigiano-Reggiano
• Salt to taste
• Black pepper to taste (optional)
• Grated nutmeg (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the fettuccine until al dente.
2. Meanwhile, in a large skillet, melt the butter over low heat.
3. Drain the fettuccine and add them to the skillet with the butter.
4. Add the Parmigiano-Reggiano and mix well, so that the pasta blends with the cheese and butter, creating a creamy sauce that clings to the fettuccine.
5. (Optional) Add a sprinkle of black pepper and grated nutmeg, to taste.
6. Serve immediately, adding more Parmigiano-Reggiano flakes if desired.

Trivia

Fettuccine Alfredo originated in Rome, in a restaurant that took the name of its creator, Alfredo. The original version was very simple, consisting solely of high-quality butter and Parmigiano-Reggiano. In the United States, however, it is common to find this pasta served with the addition of cooking cream for an even creamier consistency.