Today, I visited the Yale Center for British Art with my sister. I wanted an easy dinner recipe. I picked up fettuccine at Ferrarro's this week, and we always have grated Parmigiano.
The recipe can be traced back to Alfredo di Lelio, a Roman restaurateur. Seeking to tempt the appetite of his wife, Ines, as she recovered from childbirth, Alfredo prepared a dish of fresh pasta with butter and Parmesan cheese. His secret? Using a more liberal amount of butter than typically found in fettuccine al burro (fettuccine with butter).
This is the Fettuccini Recipe-
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 sauté 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 the pasta moist.
Season with salt and pepper to taste, then sprinkle with remaining cheese.
