The Original Fettuccine Alfredo
The original Fettuccine Alfredo is still on the boil at Alfredo of Rome in Midtown.
May 03, 2013
This now ubiquitous dish was first cooked up back in 1914 at the original Alfredo of Rome in Italy for Alfredo’s pregnant wife. The New York location still honors that legacy with this creamy guilty pleasure.
Ingredients:
2 sticks butter
½ pound grated
Parmesan cheese,
1 pound fettuccine
salt
Directions:
1. Using an electric mixer, beat butter and Parmesan until creamy.
2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes.
3. Reserve about ½ cup of cooking water; drain pasta.
2. In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes.
3. Reserve about ½ cup of cooking water; drain pasta.
4. Return fettuccine to warm pot.
5. Toss pasta with ½ teaspoon salt, cheese mixture and ¼ cup of the pasta water.
6. Add more pasta water, as needed. Serve with additional cheese.
Alfredo of Rome is located at 4 W 49th St (btwn Fifth/Sixth Aves). Visit Alfredos.com for more info.
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