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Fettuccine Alfredo the original way!
How many ways has the original recipe been changed, reinterpreted, modernized or just mucked-up by chefs not knowing the correct way of preparing it or by websites that just want to be trendy! I've seen additions of white wine, garlic, Swiss cheese, Cream cheese, marscarpone, Cheddar cheese, Romano cheese and others. Then there is the change of pasta to rigatoni, spaghetti, wagon wheels , macaroni and I even saw a chef use Japanese Udon noodles! And there are chefs who use a cream sauce, anchovies, sun dried tomatoes, demi-glace, a beurre blanc and cream reductions---why? For the sake of culinary creativity I guess, but why destroy a dish as simple and beautiful as the original?
Chefs today and websites should learn the correct way of making this classic pasta dish and if they can't make it correctly, either don't put it on the menu or call it by another name. This in my opinion should be for all classic recipes! One place you can be sure to eat it as it was intended to be made is at Ristorante "Il Vero Alfredo - L'Imperatore delle fettuccine" | Piazza Augusto Imperatore, 30 - Roma---that's where the family of Alfredo still carries on the tradition of making it exactly as it should be made and I say: Bravo---Excellent!!!
The original recipe, and the one today, was and is a matter of the chef knowing the correct proportion of the weight of the pasta to the amout of butter and Parmesano. I'm sure that it is setup in the kitchen on a very hot plate and then mixed and tossed in the dining room by a waiter---but there is a secret to the way they make it at Il Vero Alfredo--- it's the love put into each and every dish from the kitchen to the dining room. They prepare it with passion!
Chef John's interpertation of the recipe---
for 2-3 portions
Written and sent to
goodcooking.com by Ines Di Lelio, the granddaughter of Alfredo---
For more information and or reservations when in Roma http://www.ilveroalfredo.it/
Photo Credits:Ristorante "Il Vero
Alfredo, huffington.post.it, cultureamanti and public domain images