Copyright Thomas Saaristo  All Rights Reserved
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

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

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