Getting Real!

A special thanks goes out to Josh Wrenn for his unintended reminder that I haven’t added any recipes to my blog for quite awhile!  So, here is one that I most definitely cannot take credit for, but that my hubby and I love.

It all started on our honeymoon at Walt Disney World, Orlando.  We were having dinner in EPCOT at Alfredo’s, in Italy.  We ordered a pasta sampler, and were blown away by the wonderful sauces.  I asked the waiter about the one sauce.  He said it was their signature Alfredo sauce.  Well, I had never had one so yummy, and asked what they did – he wouldn’t or couldn’t say, but did tell us that Americans make it wrong by adding milk or cream.  Well, I searched for this sauce for years.  And 2 years ago, while planning an Italian dinner party for hubby’s birthday, I found it.  On the internet.  Alfredo’s di Roma, from the original restaurant in Rome.  So here it is.

fettuccine

Alfredo’s Original Alfredo Sauce:

  • 1 pound very thin fettuccine
  • 6 ounces unsalted butter
  • 6 ounces parmigiano-reggiano, grated

First, let the butter soften to room temperature.  Cook the pasta according to the directions if dried, 3 minutes if using fresh.  Meanwhile, place the soft butter in a bowl, and begin mixing the grated cheese into the butter, until it is smooth and creamy.  Reserve 1/2 cup of the pasta water.  Drain the pasta and place in a large bowl.  Toss with the butter and cheese.  (IF the pasta seems too dry, add small amounts of the reserved water, but only if needed.)  Plate and serve!

Buon appetito!

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