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Fettuccine Alfredo
Roman restaurateur Alfredo di Lello is credited with creating the dish known as
Fettuccine Alfredo in the 1920s. The fettuccine is enrobed in a rich sauce of butter,
grated Parmesan cheese, heavy cream and plenty of freshly ground black pepper

Ingredients
12 oz dried egg fettuccine
1/2 cup plus 1 tablespoon butter
1/2 cup grated Parmigiano Reggiano,  plus additional for sprinkling
2/3 cup heavy cream
1/4 teaspoon House salt
Black peppercorns in a pepper mill

Method
Cook fettuccine in a large stock pot of boiling salted water until al dente. Reserve 1/4
cup cooking water, then drain pasta in a colander

Melt 6 tablespoons butter in a 2 to 3 quart flameproof gratin dish over low heat. Add
cooked pasta and toss to coat, lifting strands. Add cheese, reserved cooking water,
cream, remaining 3 tablespoons butter, salt, and pepper and toss to combine well

Sprinkle with additional cheese and serve immediately