FETTUCCINE ALL'ALFREDO Max cost £3.50, $5 Takes about 15 minutes
Noodles with Butter, Cream & Cheese Serves 4-5 as a main course

Alfredo was a restaurateur in Rome. Like many great chefs, he was something of a showman and tossed his noodles with a gold fork and spoon, a present from Mary Pickford and Douglas Fairbanks.
This dish while simple, relies on first class ingredients.
It must be freshly prepared.



METHOD

Place half of the cream and all of the butter in a heavy pan (big enough to hold all of the noodles). Heat gently and stir until the mixture has thickened slightly, about 1 minute. Cook the pasta in plenty of boiling salted water until a little less than al dente (with freshly made pasta this is a matter of seconds). Drain the noodles well and add to the pan. Place over a low heat and toss the noodles until they are very well coated. Add the rest of the cream, half of the cheese, a pinch of salt and a few grindings of pepper and toss again until thoroughly coated, in all about 3-4 minutes. Check the seasoning and serve from the pan with the rest of the cheese.

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