Fettuccine Alfredo

Recipe No.: W-4

InternationalItalian30 minServes 4

Fettuccine Alfredo is a Roman dish created by Alfredo Di Lelio in the early 20th century; family lore says he made it around 1907 or 1908 to tempt his wife to eat after childbirth. The original uses only butter, Parmesan and pasta; cream and chicken are additions that appeared outside Italy.

Origin of the dish: Rome, Italy — Made famous at Alfredo's restaurant in Rome around 1914

Ingredients for Fettuccine Alfredo

• For the pasta
• 350 gfettuccine
• For the sauce
• 60 gbutter
• 3garlic cloves, crushed
• 1 cup(240 ml) heavy cream
• 100 gfinely grated Parmesan (preferably with vegetarian or halal-certified rennet)
• ½ tspsalt, ¼ tsp black pepper and a little nutmeg
• Optional: 400 g grilled chicken breast, sliced, and chopped parsley to garnish

Method

1. Cook the fettuccine in boiling salted water until al dente (about 9 minutes), keeping a cup of the cooking water before draining.
2. Melt the butter in a wide pan over medium heat and add the garlic for 30 seconds without browning.
3. Add the cream, salt, pepper and nutmeg and heat 3 to 4 minutes until slightly thickened.
4. Take the pan off the heat and stir in the Parmesan gradually until melted and smooth.
5. Add the drained pasta and toss in the sauce, adding a little pasta water as needed to make it silky.
6. Serve at once with the chicken, parsley and extra Parmesan.

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