I have been meaning to share this recipe with you for awhile after I was stunned to find out that classic fettuccini alfredo actually has no cream in it. Of course there are many American variations, but it was thanks to Rachael Ray who demonstrated the original Roman method of making this delicious dish on her show that got me to try it--and it couldn't be easier.
Fettuccini alfredo is a dish that supposedly started at a restaurant in Rome called Alfredo. The simple combination of butter and parmesan melts together perfectly to create a silky and addictive sauce.
8oz. of dry fettuccini, cooked to al dente in salted water, about 7 minutes. Reserve 1/2 cup of hot cooking water. While it is cooking, warm a serving bowl in a 200 degree oven.
When ready, remove serving bowl from oven and add 6 Tbl of butter (6 large pats), hot noodles over butter and top with 1 & 1/2 cups freshly grated Parmigiano-Reggiano. Toss, letting the cheese and butter begin to melt together. Add small amount of cooking water to help create the sauce. Continue to toss till smooth, silky and shiny. Taste for salt, but you may not need it because of the salt in the cheese. Twirl with tongs onto individual plates.
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