Lazio food
Italian Recipes
FETTUCCINE ALFREDO

 
This 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:

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. The fettuccine alfredo should not be dry. Add freshly ground pepper and serve immediately.

Serves 6:

Note:
In fettuccine al mascarpone, double cream is replaced with mascarpone.

Recipe courtesy of The Italian Trade Commission.