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Fettuccini Alfredo

Oct. 23, 2009
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This dish is so simple anyone can do it, including your kids.  There is a trick, however.  You need to serve this dish and eat it IMMEDIATELY!  The recipe calls for a lot of butter, and if it cools off too much it will solidify.  The starch in the pasta water will serve to thicken it, too.  Other than that, it is wonderfully creamy and tasty.

You will need:

1 pound of fresh fettuccini, preferably homemade

2 sticks of excellent quality unsalted butter

A whole bunch of freshly grated Parmiggiano Reggiano, finely grated

That’s it!  No cream, no garlic, no pepper, no salt!  Here’s what you do:

Boil a large pot of water for the pasta and salt the boiling water.  In a large pan, place the butter and let it soften until almost melted.  Heat the pan as the pasta approaches a nice al dente, but only enough to keep the pan warm as you toss the pasta.  Strain the fettuccini and put in the pan with the butter.  Add a little of the water that the pasta cooked in, and toss the pasta with the butter and add the parmiggiano, mixing it well until a smooth, creamy consistency emerges.  Serve immediately and sprinkle with a little more cheese if you wish.  This is the original, unadulterated recipe for fettuccini alfredo.  If you wish to modify it, the possibilities are endless – add whichever protein, vegetable or fresh herb you prefer.  Enjoy it with a nice, crisp salad.


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