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Description Edit

Fettuccine Alfredo from Ristorante Alfredo Alla Scrofa, in Rome. This is the true version of fettuccine al fredo. No cream. Just butter and soft moist grated Parmesan cheese.

Ingredients Edit

Directions Edit

  1. Drop fettuccine in boiling salted water and cook until fettuccine rises to the surface, about 2 minutes.
  2. Quickly drain and put in warm bowl container half the softened butter.
  3. Top with lumps of remaining butter and ⅓ to ½ cup cheese.
  4. Toss lightly, using fork and spoon, about 2 minutes until fettuccine is well coated and a creamy sauce is formed.
  5. Serve sprinkled with pepper and more grated cheese.
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