Alfredo's fettucine (Fettuccine Alfredo)
ingredients (4 people)
egg fettuccine: 500gr
parmesan cheese: 280gr
butter: 200gr
pepper
preparing
Cook the pasta in a saucepan containing plenty of salted water.
Meanwhile, in a large pan, melt the butter.
When cooked, drain and keep part of the cooking water.
Transfer the fettuccine to the pan with the butter.
Off the heat, add the grated Parmesan cheese and sauté adding a little cooking water at a time until you get a creamy sauce. Season with salt and fresh pepper.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
