I made a passing reference to Alfredo Sauce in the Galli – Hints and Tips. This is my absolute favourite – admittedly without the chicken.
I know the immortal words “keep it simple” aren't mine but it's so true.
A word of warning – this is definitely not what you'd describe as “fat-free” and so a treat!
Fettuccine Alfredo
Here are the bits of information that I always find interesting . Fettuccine Alfredo was invented by Alfredo di Lelio who had restaurants in Rome in the early to mid 20th century. Traditionally the dish was cooked at your table. As the dish became more popular it appeared in the USA. I was in Vermont when I sampled my first bowl – it was without doubt, the finest bowl of pasta and sauce I've ever eaten and the only one I've ever finished. That was a long time ago – yikes 1997! Since that time my quest has been to find a recipe as near as I could to that bowl of magic, here it is :
1 tbsp unsalted butter
200ml double cream
50g freshly grated Parmesan, plus more for sprinkling
Salt and freshly ground black pepper
Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.
This sauce can be made ahead.
The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it you're missing out!
The sauce is so good and tasty it lends itself to other dishes and particularly leftovers.
There's a photo-guide …
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