Wie man richtige italienische Fettucine macht, einfach nur Fettuccine mit Parmesan und Butter, sonst gar nichts. Einfach verrühren und man hat eine schöne cremige Fettuccine Alfredo! Keine Sahne oder Crème double braucht es da.
Fettuccine Alfredo is a traditional Italian pasta dish – incredibly tasty in their semplicity-made from fettuccine tossed with a soft Parmesan cheese and butter . As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Original Alfredo sauce should never include heavy cream, double cream or italian panna. The creaminess of this sauce is the result of an emulsion between the pasta water (rich of starch), grated fat parmesan (not aged) and melted butter.
Fettuccine Alfredo has been invented by Alfredo Di Lelio in 1892 in his restaurant in piazza Rosa in Rome.
Ingredients for 2 servings : 200 gr. egg fettuccine
1 cup grated fat parmesan (not aged)
200 gr unsalted butter
1 cup pasta cooking liquid
1. In large pot, cook fettuccine as directed on package until „al dente“, reserving 2 cups pasta cooking…
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