TASTING THE REAL FETTUCCINE ALFREDO In The Place of its Birth: ROME! (recipe in the box)

Описание: A few weeks ago, I was in Rome, and I finally visited the restaurant that gave birth to one of the most worldwide popular and, honestly, maltreated recipes: the Fettuccine Alfredo!
The legend says that Alfredo Di Lelio, chef and owner of a restaurant homonymous in Rome, had prepared this recipe for his pregnant wife an evening in the 20s. She was unwell and needed something easy and light to eat. By coincidence, the same night, Mary Pickford and Douglas Fairbanks were guests of the restaurant. Alfredo had the great idea also to serve this pasta tossed with butter and cheese to the two famous American actors. The couple went crazy for Alfredo's Fettuccine and went back to eating them again and again.
Contrary to what many believe, there is no heavy cream in the authentic Alfredo sauce, and the recipe is not "enriched" with chicken, shrimp, or other toppings. You need just three simple ingredients to recreate the famous sauce at home: Parmigiano Reggiano cheese, butter, and cooking water!
In the Restaurant Alfredo alla Scrofa, the fettuccine are finished at the table. The ingredients and the right amount of water are already in the serving dish, and the waiter tosses the pasta with great mastery, using a technique that could be difficult for some. For the first time, I suggest adding the pasta and the butter before the water and the cheese, then add water and Parmigiano as necessary. In this way, the butter will create a thin film of fat that helps the correct melting of the cheese.

I hope that you'll like this recipe, in case let me know in the comments
Buon appetito!
Filippo


INGREDIENTS
11.5 OZ (320 g) – Eggs Fettuccine
6 TBSP (80 g)- Butter
10 TBSP (150 g) Parmigiano Reggiano Cheese, grated
TO TASTE - Table Salt

INSTRUCTIONS

FIRST STEPS

Grate the Parmigiano Reggiano
Bring a 5-quart pot with water and brings it to boil
Salt the water with 4 TBSSP of table salt
FETTUCCINE ALFREDO

Pour the butter into a serving plate.
Cook the Fettuccine "al dente" and drain, saving the cooking water.
Pour the fettuccine over the butter, along with a couple of spoons of water.
Toss the pasta with the butter, adding the grated Parmigiano a few tbsp at a time, and cooking water as needed, until creating the famous cream.
Serve immediately!