Alfredo’s Famous Fettuccine
I recently came back from a whirlwind trip to Rome. Eating was plentiful and delicious. I would love to share with you all of the wonderful meals we ate but that would really be quite a task. One meal, however, which I shall share is Alfredo’s famous fettuccine. Alfredo’s Alla Scrofa, a restaurant established in 1907, has become renowned for its ribbon thin home made fettuccine. Cooked to perfection in the kitchens and brought to your table by the waiter who will theatrically mix in the fettuccine with the Alfredo sauce before your very eyes.
Some find this restaurant a little cheesy (well the fettuccine certainly was!), touristy and the service gets mixed reviews. We were lucky, we had one rubbish waiter but thankfully one excellent waiter who more than made up for the other one’s hapless shortcomings. And I could not fault any of the dishes we ordered. The fettuccine came as a starter, which we shared between two people, and was followed by a platter of grilled fish and seafood.
As a child I used to love plain spaghetti simply tossed in heaps of butter and grated parmesan – there is a very naive charm to such simple dishes, basic and rustic. Try to find fresh fettuccine (or make your own!) and buy the best quality butter you can lay your hands on and a good parmesan – after all, this dish is all about these three basic ingredients.
The simplest of dishes, and one I knew my kids would love. Alfredo’s Famous Fettuccine, is a dish you can definitely re-create at home without much trouble. Luckily, we were gifted a box of Alfredo’s very own fresh fettuccine after dining there one evening and the recipe was on the back of the box. Perfect!
The instruction as per the packet were pretty basic and my results, however tasty, were not like the dish eaten in Rome. I have since found some further instructions which you may find more useful.
- Bring a large pasta pan of water to the boil. When the water is boiling add 3 tablespoons of salt. Add the fettuccine and cook for 5 minutes, stirring occasionally.
- Whilst the pasta is cooking, melt your butter in a medium sized bowl and add the parmesan. Mix until the cheese almost dissolves, and forms a smooth cream, about 3-4 minutes.
- Drain the pasta leaving just a small amount of water and toss the fettuccine with Alfredo’s sauce.
- If you’re a real cheese lover, serve with extra parmesan grated on top.
My fettuccine was much dryer than the one I had in Rome, so next time I’ll add more cooking liquid at the mixing in stage. I followed the packet instructions, not the ones that I’ve since discovered and shared with you here. Would love to know how you get on, I’m sure yours will turn out more authentic looking than mine (pictured here below).
Should you try this recipe, let me know what you think!
- 500 g fresh fettuccine
- 4 litres water
- 500 g fresh fettuccine
- 250 g melted butter
- 150 g parmesan freshly grated
- 3 tbsp salt
Bring a large pasta pan of water to the boil.
When the water is boiling add 3 tablespoons of salt.
Add the fettuccine and cook for 5 minutes, stirring occasionally.
Whilst the pasta is cooking, melt your butter in a medium sized bowl and add the parmesan.
Mix until the cheese almost dissolves, and forms a smooth cream, about 3-4 minutes.
Drain the pasta leaving just a small amount of water and toss the fettuccine with the Alfredo sauce.
If you're a real cheese lover serve with extra parmesan grated on top.