Monday, September 26, 2011



1 lb(500g) dried pasta
2 tbsp (30g) butter
1 cup (250ml) heavy cream
2/3 cup (60g) freshly grated parmesan
salt, black pepper
additional freshly grated parmesan to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, place butter and cream in a skillet over medium low heat. Heat through, then simmer gently until just thickened, 1-2 minutes. Add salt and peppier to taste. Drain pasta. Add pasta with parmesan to the hot sauce. Toss well to coat. Serve immediately with additional parmesan.

which pasta?

Medium to wide ribbons - fettuccine, tagliatelle. pappardelle.


Fettuccine is the traditional pasta to serve with this famous sauce. Alfredo was the owner of a restaurant in Rome where the great and the good flocked in the 1950s and 60s. He used to give a final toss to the tagliatelle with a large gold fork and spoon before setting the dish on the tables.

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