Saturday, July 9, 2011

Fettuccine Alfredo (the way it's intended to be made)

If you're counting calories, I highly suggest you click out of this post and don't read any further...

Years ago, we were planning (another) visit to Walt Disney World and I learned that L'Originale Alfredo di Roma Restaurant in Epcot serves their trademark dish, fettuccine alfredo, the way it was originally created by Alfredo Di Lelio in 1914. The dish that is often found at Americanized Italian restaurants include heavy cream, which neither one of us tolerate well. So, once I learned that this dish was cream free - and the way it was intended to be made - I had to try it. We made a reservation and absolutely loved the richness of the alfredo sauce, sans cream.

Bet you didn't think you'd get a history lesson, too?

This dish is incredibly decadent. My first words after taking a bite were "Oh my God that's good." And it is. When a meal is comprised of butter, cheese, and pasta, how can it not be?

There is nothing remotely healthy about it but I think splurging is okay sometimes. If you're worried about the calories, maybe serve it as a side dish to grilled fish or chicken. This is so satisying but yet doesn't leave you with that blah feeling like many of the really heavy pasta dishes out there.

This recipe is incredibly simple and fast. Three ingredients! Start to finish it was about 15 minutes and that includes grating all the cheese while the water boiled. I used the refrigerated noodles that take 3 minutes to cook. Also, be sure and buy a quality butter and cheese for this and grate your own cheese so it melts well. I got this from my Delicious Disney cookbook.

Fettuccine Alfredo
1 cup (2 sticks) butter, softened (I used Kerrygold Irish butter)
1/2 pound Parmesan cheese, grated (plus more for garnish)
1 pound fettuccine (preferably fresh)

With an electric mixer, beat the butter and cheese until creamy.

Cook fettuccine according to package directions. Drain, reserving 1/2 cup cooking water.

Return fettuccine to pot. Toss with cheese mixture and 1/4 cup of the reserved water until all strands are coated (add more reserved water as needed to make a smooth creamy sauce).

Garnish with fresh Parmesan.

1 comment :

  1. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
    We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

    ReplyDelete



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