Fettuccine Alfredo

I found this recipe on Williams Sonoma, Complete Pasta Book. Apparently this Fettuccine Alfredo has egg yolk in it,  but many of the recipes I googled don’t use any egg yolk. If you don’t fancy adding a yolk just skip it. I don’t think it will change the recipe much. Have a great weekend.

Melt the butter in a medium pot or skillet over medium low heat.

Add the cream and bring to the boil. Simmer over very low heat for ten minutes.

Add nutmeg, salt and pepper to taste.

Stir in Parmesan until melted. Stir a generous tablespoon of the hot sauce into the egg yolk and whisk to combine. Stir the egg mixture into the sauce. Reduce the heat completely to keep the sauce warm but do not boil it.

Add the pasta to the sauce. Toss to mix well.

serve immediately with extra Parmesan cheese.

Fettuccine Alfredo

Note: For perfectly smooth and creamy results, never let the sauce come to a boil after adding the egg yolk(s). You can omit the egg yolk if you want.

Ingredients

  • 400g (14oz) store-bought fresh fettuccine pasta (or 300g (10oz) dry fettuccine
  • 40g (3 tablespoons) butter
  • 375ml (1½ cups) heavy cream
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 egg yolk, beaten (optional)
  • ½ cup freshly grated Parmesan cheese or Pecorino Romano (60g; 2oz)
  • ¼ cup extra grated Parmesan for serving

Instructions

  1. Melt the butter in a medium pot or skillet over medium low heat. Add the cream and bring to the boil. Simmer over very low heat for ten minutes. Add nutmeg, salt and pepper to taste. Stir in Parmesan until melted.
  2. Stir a generous tablespoon of the hot sauce into the egg yolk and whisk to combine. Stir the egg mixture into the sauce. Reduce the heat completely to keep the sauce warm but do not boil it.
  3. Meanwhile boil the fresh pasta in plenty of salted water as per packet instructions. Drain.
  4. Add the pasta to the sauce. Toss to mix well and serve immediately with extra Parmesan cheese.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

10 thoughts

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo” (also for franchising news).
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

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