Ingredients
- 360 g of fresh egg fettuccine
- 160 g Occelli® butter
- 160 g of grated Parmigiano Reggiano
- Salt to taste
- Black pepper to taste
Very well known abroad (and not in Italy, paradoxically) fettuccine all'Alfredo is a very simple first course with a sauce based on butter and Parmesan. It is one of the most proposed Italian dishes in American restaurants: two American actors determined its great success in the United States.
It seems that the recipe was invented at the beginning of the twentieth century in Rome by Alfredo, a restaurateur of the capital. Two Hollywood actors, Mary Pickford and Douglas Fairbanks, tasted these fettuccine at Alfredo's while they were in Rome for their honeymoon. They were so enthusiastic that from then on the restaurant began to be frequented by many American celebrities: that's how fettuccine all'Alfredo became very famous in the United States.
Preparing them is child's play: here is the recipe with Occelli® butter!
Preparation
Put some water on the stove to cook the fettuccine. When it boils, add salt, drop the fettuccine in and cook for 2-3 minutes.
Meanwhile, prepare the dressing: melt the Occelli® butter in a large pan, keeping the heat low to avoid burning it.
When the fettuccine are ready, drain them and add them to the melted butter, adding a little of the cooking water, just enough to bind and make the mixture creamier. Quickly toss everything, turn off the heat and add the grated Parmigiano Reggiano, stirring to mix it with the pasta (if necessary add a little more cooking water).
If necessary, adjust the salt and finally add a generous sprinkling of black pepper, mixing again.
Serve the fettuccine all'Alfredo piping hot!
