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.
- 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!