Fettuccine Alfredo: How to Make It at Home with the Alfredo alla Scrofa Recipe
Fettuccine Alfredo. A historic dish that has shaped the history of a restaurant, Alfredo alla Scrofa in Rome, and is celebrated even overseas.
Ingredients
400 g Fresh Fettuccine 100 g Butter 240 g Parmigiano Reggiano 24 months Cooking water
Cooking: Freshly prepared fettuccine are immersed in boiling water. The thinner they are, the quicker they will cook; cook for a maximum of 30 seconds. Draining: The first secret to fettuccine Alfredo is in the draining, which takes place directly from the pan onto the plate. After the brief cooking time, prepare a warm, deep oval serving dish and place some fresh, room-temperature butter on it. Once ready, remove the fettuccine from the water using a large, two-pronged fork. This will prevent the pasta from breaking or sticking together. Stirring: Now comes the most complex step. Once the pasta is placed on the plate with the butter, it must be covered with very finely grated Parmesan cheese. Once grated, the Parmesan cheese must be sifted three times until it becomes a fine powder. Using a special technique, which must be careful and considered so that the fettuccine becomes one with the butter and Parmesan, the fettuccine must be visible on the plate. Use a long fork and a spoon, and with a rotating motion from bottom to top, the ingredients will blend into a sweet cream.
