April 20, 2005 | In GeneralThis recipe is Alfredo Di Levio’s (the owner of the famous Rome restaurant) adaptation of fettuccine alla doppia crema, a classic recipe prepared all over Italy. Alfredo Di Levio likes to call double cream doppio burro (double butter). The following is the original recipe:
1 lb. fettuccine
5 oz. grated Parmigiano
10 oz. double cream
white pepper, freshly ground
Have all your ingredients at hand before you start. The original version would be finished at tableside.
Cook the fettuccine with more salt than usual, strain and remove when al dente. Place into a large skillet with a few tbs. cooking water; add double cream and Parmigiano. Toss well. The result should be a smooth, velvety sauce. It should not be dry. Add freshly ground pepper and serve immediately.
Serves 6:
Note:
In fettuccine al mascarpone, double cream is replaced with mascarpone.
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April 20, 2005 | In GeneralThis is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo’s in Rome, Italy. The secret to his sauce is in the parmigiano-reggiano cheese (don’t even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy.
This recipe serves 2.
Ingredients:
3 tbs butter
1 cup heavy whipping cream
2 pinches ground nutmeg
1/2 ts ground black pepper
3/4 cup of grated parmigiano-reggiano cheese
1 pinch Salt
1 lb fettuccine pasta
Pre-cooking:
Grate the cheese, black pepper and nutmeg if you need to.
Put 4 quarts of water to boil
Cooking:
Set small frying pan in mid-high heat
Add the butter and the cream to the frying pan and mix well
Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and immediately lower the heat and stir frequently until the sauce becomes heavier, it should take a few minutes of constant stirring
Add the pasta to the boiling water along with some salt and cook to your liking
Once the pasta is cooked, drain the pasta and add the sauce to it. Mix well
Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce
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