FETTUCCINE ALFREDO

Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by a Roman restaurateur, Alfredo Di Lelio.

The restaurant's story is that the dish was invented by di Lelio at his restaurant Alfredo in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's "original contribution" was to double the amount of butter in the bowl before the fettuccine would be poured in.

THE RECIPE 

Boil 250g of dried fettuccine in deep, heavily salted water until al dente. Put 250ml of double cream in a saucepan with a thick slice of butter and warm over a gentle heat. Grate in a little nutmeg. Stir in a good 100g of grated Parmesan, a generous amount of black pepper, then tip in the lightly drained pasta. Toss gently and serve with more Parmesan if you wish. Serves 2 generously.