1 pound fresh, very thin fettuccine noodles
6 ounces butter, unsalted
6 ounces Parmigiano-Reggiano cheese (aged 24 months), grated
1 gallon salted boiling water
Cook the fettuccine noodles in boiling water for three minutes (when using fresh noodles). At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes, at which time the noodles will be ready.
Strain the pasta leaving just a small amount of water, & toss the noodles with the Alfredo sauce. Plate the preparation. Cheese lovers may want to sprinkle additional grated cheese on top.
Recipe adapted from CD Kitchen.
The original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite.