Fettuccini Alfredo Per Lazio Of Rome

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces fresh fettuccine or 10 ounces tagliatelle pasta noodles
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup freshly grated parmigiano-reggiano cheese, at room temperature, plus extra cheese to pass at the table (parmesan)
• 1 cup heavy cream, very lightly whipped
• salt & freshly ground black pepper (use pepper if you have it)

Recipe

• 1 note:
• 2 timing is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. if you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. fettuccine alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
• 3 in a pan large enough to hold all the pasta , melt the butter over low heat.
• 4 add slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.).
• 5 add slowly the grated cheese as you continue stirring or whisking.
• 6 cook the pasta.
• 7 add salt and pepper to the sauce to taste.
• 8 add the cooked and drained pasta, mixing well with a wooden spoon.
• 9 turn into a warmed serving bowl, or directly onto warmed plates.
• 10 pass grated parmesan at the table.
• 11 personal note:.
• 12 i went searching for a broccoli and chicken alfredo and found this. i will be adding chicken and broccoli to this, putting it into a greased casserole dish, topping with mozzarella cheese and baking it (at 350f) until the cheese melts.