Fettuccine Alfredo from An Italian Feast

"The classic story of its origins is that the dish was invented in a Roman trattoria on the via della Scrofa near the Tiber by Alfredo di Lelio, who opened his restaurant in the early part of the twentieth century. He invented the dish for his wife, it is said, after she gave birth and lost her appetite. It became famous after Hollywood stars Douglas Fairbanks and Mary Pickford ate at Alfredo's in 1927 and raved about his preparation called fettuccine Alfredo."

- Clifford A. Wright

An Italian Feast is right! We made Fettuccine Alfredo from Rome, and boy, was it slippery. There's so much butter involved, and combined with one of our favorite cheeses, it really coats the pasta.

Noah and I have a theory, though.

We don't think the wife of the fettuccine man really lost her appetite, causing him to create this dish for her. We think she was having a full-on craving for butter and used the fettuccine as a vehicle to satisfy herself.

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• An Italian Feast
• Stuffed Eggplant
• Pasta Assassina
• Fettuccine Alfredo Recipe
• Food Allergy or Substitution Needed?
• Giadzy
• Fettuccine Alfredo
• Montessori Continent Boxes
• Fettuccine Alfredo from An Italian Feast

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An Italian Feast

This fettuccine alfredo recipe is from is from An Italian Feast: The Celebrated Provincial Cuisines of Italy from Como to Palermo, a Culinary Vade Mecum Illustrated with More then 800 Recipes from Italy's 109 Provinces and 20 Regions by Clifford A. Wright.

It was in America that cream started entering the recipe and that fettuccine Alfredo began its descent to a thick, heavy glop of pasta. The original, although meant to be rich, was also light and silky because all that was used was butter and Parmesan cheese; cream and eggs were never meant to be used.

Having quoted that, American fettuccine alfredo is my Italian brother's favorite dish, and far from a restaurant-only dish. Keep your own counsel.

Fettuccine Alfredo Recipe

Ingredients

• pasta - we like this pappardelle pasta and its size, but traditional fettuccine or other long pasta will work. Fresh is best, but I'm a box pasta girl
• butter - unsalted butter, and a lot of it
• cheese - Parmigiano-Reggiano is a must to make this dish come together
• pepper - freshly ground black pepper is optional. We opted out, mostly because our molcajete is in need of repair

Equipment

• prep bowls
• chef knife or butter knife
• butcher block
• stock pot
• pasta insert (optional)
• cheese grater
• wooden spoon or tongs
• molcajete (optional)

Slice the Butter

Wash your hands with soap and water. Use a knife and a cutting board to slice the butter. Transfer half of the butter to a large serving bowl.

Boil the Water

Add water to a stock pot and place it on the stove. Add salt, enough to be as salty as the ocean, and bring it to a boil over high heat.

Cook the Pasta

Once the water is boiling, add the pasta to the pot. Push it down into the pot as it cooks and stir occasionally until it is al dente, about 10 minutes, depending on the pasta.

Grate the Cheese

Use a cheese grater to grate the Parmigiano-Reggiano into a clean bowl. Set it aside.

Transfer the Pasta to the Serving Bowl

Turn off the stove and drain the pasta when finished. Save ¾ cup of the cooking water. Transfer the pasta to the large serving bowl. Use tongs to coat the pasta in the butter-lined bowl.

Sprinkle the Cheese on Top

Sprinkle the cheese on top of the pasta. Sprinkle the reserved pasta water over top. Toss to coat using the tongs.

Add the Remaining Butter

Add the remaining butter to the serving bowl. Toss the pasta to coat. Sprinkle on the pepper as desired.

It's hard work. I know. We're enjoying it. Serve it with a salad.