italian essentials: fettuccine alfredo

How To Make italian essentials: fettuccine alfredo

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  Step 1
  PREP/PREPARE
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  Step 2
  The Pasta Translated, fettuccine means, small ribbons. It is a flat, thick pasta noodle traditionally made with flour, and eggs (pasta all'uovo), giving it a rich color and flavor. By contrast, it is wider and thicker than linguine but narrower than pappardelle. It is excellently suited to hold thick, hearty sauces, like an Alfredo. It is typically available in long strands or in curled nests. You can, of course, choose another pasta, but this would be the traditional choice.
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  Step 3
  The Cheese There are a lot of Italian hard cheeses out there in the wide, wide world, and, depending on the dish, each has its pros and cons. Without defining all of them, let me talk about Parmigiano Reggiano and why it is the traditional choice for this dish. First of all, it is a hard, granular cow's milk cheese from northern Italy. The country protects it under the DOP shield (Protected Designation of Origin) laws, and it can only be produced in specific provinces like Parma, Reggio Emilia, and Modena using strict, centuries-old methods and aged for a minimum of 12 months. It has a rich, nutty, deeply savory flavor, and longer-aged wheels develop distinct sweet and spicier notes. It features a characteristic flaky, granular mouthfeel often dotted with crunchy salt crystals. Although it is made with unpasteurized milk, it is considered lactose-free due to the lengthy fermentation and aging process. Because it is the only ingredient, besides the butter, its earthy, salty flavor is perfect for this dish. I allow for substitutions in many of my recipes; however, there is no substitution for Parmigiano Reggiano in this recipe.
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  Step 4
  The Butter Due to the salty flavor of the cheese, you want to use unsalted butter. If you want to reproduce the flavors of the original Italian dish, then use European butters (they have more fat than American versions). My favorite brand is Kerrygold, and it is available at most grocers.
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  Step 5
  The Legend of Fettuccine Alfredo A long time ago, in a country far, far away, specifically, Italy in 1908, Alfredo di Lelio, a restaurateur who lived in a town north of Rome, made an extra-rich butter and cheese pasta for his wife, Ines, who had lost her appetite after giving birth. It became very popular at his restaurant and began to be served at other eateries in Rome. The American Connection As the story goes, Hollywood legends Douglas Fairbanks and Mary Pickford were in Italy on holiday, tried the dish, and in 1914, brought it back to the United States. The Evolution This is America, the land of the free, and the home of the brave. In addition, it is the land of Go Big or Go Home… So, if we can take a recipe and add more ingredients, more volume, and more calories, then we will Super-Size it. Italian versus Italian American Fettuccine Alfredo in its classic form is three ingredients: fettuccine with unsalted butter and high-quality Parmigiano-Reggiano, and you thin the sauce down using the starchy water that you used to cook the pasta… That is about it. Supersize Me If you want to kick this recipe up, then use cream in place of the pasta water, and throw in a few more spices, like ginger, paprika, and nutmeg. Then toss in some sautéed chicken or shrimp. Up to you.
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  Step 6
  Equipment You will need a good-sized skillet to make the sauce and a pot to boil the pasta. Add a couple of spoons and a measuring cup, and you are about set.
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  Step 7
  Gather your Ingredients (mise en place).
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  Step 8
  Add some water to a pot, and bring it to the boil, then add a bit of salt, and cook the pasta until al dente (follow package instructions). When cooked, drain the pasta, reserving about a cup of the starchy water.
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  Step 9
  Add three tablespoons of butter to the pasta in the warm pot and toss with about 2 – 3 tablespoons of pasta water. Toss until combined, then cover and keep warm.
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  Step 10
  Add the remaining 5 tablespoons of butter to a skillet over medium-low heat.
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  Step 11
  When it melts, add the cheese and stir until completely melted into the butter.
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  Step 12
  Use the pasta water, a tablespoon at a time, until this sauce thins slightly.
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  Step 13
  Sample the sauce and add a bit of pepper or salt to taste.
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  Step 14
  PLATE/PRESENT
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  Step 15
  Add the warm butter noodles to a plate, and then drizzle on some of the sauce. Serve with some crusty Italian bread. Enjoy.
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  Step 16
  Keep the faith, and keep cooking.
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  Step 17
  Namaste’
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