FETTUCCINE ALL'ALFREDO | ![]() |
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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. |
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.