The Fettuccine Alfredo recipe is from an Epicurious.com post from 2003. It was the "true" Italian recipe. NO CREAM! Just butter, cheese, and pasta water.
Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup)
Method-
Melt butter in a large saute pan.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.
Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep pasta moist.
Season with salt and pepper to taste, then sprinkle with remaining cheese.
The pasta is the only recipe I use. It is from Tide and Thyme.
Fresh Pasta Yields about one and a half pounds of fresh pasta
Ingredients-
1 1/2 cups all-purpose flour, plus more for work surfaces1 1/2cups semolina flour
pinch salt
4 large eggs
1 tablespoon olive oil
2 tablespoons water, plus more as needed
Method-
1½ cups all-purpose flour, plus more for work surfaces
Combine the flours, and salt in a bowl or on a work surface, creating a well in the center.
Crack the eggs into the well.
Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.
Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogeneous.
Divide the dough into four portions and cover with a damp towel.
Let rest for 20 minutes.
At this point, proceed with thinning and cutting as desired, depending on equipment available.
To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente.
Drain well and serve immediately.
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