Lazio Recipes
FETTUCCINE ALFREDO

Fettuccine Alfredo - Photo © Wesley

FETTUCCINE ALFREDO

Fettuccine in Double Cream

How to make the Fettuccine in Double Cream:

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:

To prepare fettuccine alfredo: have all your ingredients at hand before you start. The original version would be finished at tableside.

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.

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

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM