WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

FETTUCCINE ALFREDO: the Roman recipe

November 22, 2023

They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.

However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.

Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.

 

Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4

Ingredients:
400 g of dry fettuccine or tagliatelle pasta
200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
150 g of butter
Black pepper

Method

  1. Grate the Parmigiano Reggiano cheese until you get the indicated amount and set it aside.
  2. Bring a large pot of salted water to a boil, then add the fettuccine and cook them for a couple of minutes.
  3. Meanwhile, heat half of the butter in a large skillet and add a ladle of boiling water, taken from the pasta cooking water.
  4. Drain the fettuccine, place them in the skillet and immediately add two more ladles of cooking water along with the remaining butter cut into chunks.
  5. Finish cooking the pasta, allowing the added liquid to be absorbed.
  6. When the pasta is nice and creamy, whisk with Parmigiano Reggiano cheese and another ladle of boiling water.
  7. Serve immediately with a generous sprinkling of freshly ground black pepper.


Tip

For a gradually more intense and bold flavor, try replacing the Parmigiano Reggiano DOP 24 months with longer aging options like 36, 48, 60, or even 72 months.

Fettuccine Alfredo Roman Recipe sauce







Also in Cookbook

PASTA with Parmigiano Reggiano cream and pumpkin
PASTA with Parmigiano Reggiano cream and pumpkin

April 19, 2024 0 Comments

It is said that Marco Polo brought pasta to Europe on his way back from his journey through the Silk Road in Asia. However, although fascinating, this story has turned out to be false: pasta, in fact, was already known and consumed in 1000 B.C. by the Greeks and the Etruscans and has been part of our history since the earliest wheat crops.

Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our recipe with Parmigiano Reggiano cream and pumpkin is rich yet delicate, creamy, and enveloping. It is ideal with a type of pasta such as "calamarata" because it will allow you to collect all the sauce, as we are sure you won't want to leave anything on the plate.

View full article →

Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
Savory Parmigiano Reggiano muffins with olives and cherry tomatoes

April 05, 2024 0 Comments

Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.


Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.

View full article →

APERITIVO with hummus and crackers
APERITIVO with hummus and crackers

March 20, 2024 0 Comments

According to many, it's the best time of the day. The moment to look forward to, the time to meet our friends and family over a glass and a tray full of flavor. Aperitivo is a tradition that traces its roots back to ancient Greece but has evolved and transformed, adapting to our tastes and habits.

Our idea combines the creaminess of hummus with the crispness of crackers: it will win you over with the delightful contrast of textures and the rainbow of colors that will brighten your table. All you have to do is add your favorite ingredient to sign this unforgettable aperitivo, just like it was a love letter.

View full article →