One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Tuesday, January 16, 2007

Fettuccine All'Alfredo

Fettuccine All’Alfredo




From The Classic Italian Cookbook by Giuliano Hazan

I’m writing this recipe down with the amount of ingredients called for in the book, but as I often make it for 1 or for 2, I adjust it down. I put in the cream by eye so I never use 1 cup, and I don’t think I would even use an entire cup for 4 people – and you know I’m not a creamphobe. You will have to mess around with it a little to get it the way you like it, but don’t avoid it just because it sounds like a lot of cream and butter. It’s really wonderful. You can vary it by adding some diced ham and green peas, which makes it a little more substantial and very pretty.

1 pound of pasta serves 4 as a main course (4 oz. per person) and 8 as a side dish (2 oz. per person)

1 pound dried fettuccine
3 tablespoons butter (I use a maximum of 1 tablespoon for 2 people)
1 cup heavy cream (I use less, probably by at least half)
Pinch of freshly grated nutmeg
Salt and black pepper (I don’t use the pepper)
½ cup freshly grated Parmigiano-Reggiano cheese (I grate this by hand using the original Microplane grater)
2 pieces of Canadian bacon, cut into small pieces (optional)
1/4 cup frozen petite peas (optional)


Put the butter and cream in a large skillet over medium-high heat and boil, stirring frequently, until the cream thickens and has reduced almost by half. If you are going to add the Canadian bacon and peas, add them while the sauce is thickening to heat. The peas will defrost while cooking. Add the nutmeg and salt (I always use Maldon sea salt here). Remove from the heat and set aside.

Add pasta to lots of salted boiling water, stirring well, and cook until al dente. Drain, and add to the sauce in the skillet. Add the grated cheese to the skillet, then toss until the pasta is well coated with the sauce. Turn off the heat. Taste for seasoning, adding pepper if desired. Serve immediately.

2 comments:

  1. Good simple recipe. Do you think you could use prosciutto instead of ham? and maybe some slivers of portobello instead of the peas?
    I guess I'm trying to play with this rich dish which probably doesn't need much playing with.

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  2. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY THE GRANDCHILDREN, ALFREDO E ISA DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.ilveroalfredo.it, which also contains information on franchising.
    We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

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