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My Best and Favorite Fettucine Alfredo

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Fettuccine Alfredo

Fettuccine Alfredo may not be the first dish that comes to mind for a sweltering Summer night, but served with hot crusty bread and a crisp chilled Chardonnay, you can’t beat it for dinner.

The story behind Fettuccine Alfredo is a sweet one. At the turn of the 20th Century a young Roman Chef was distressed when his wife lost her appetite after giving birth. He experimented with an old kitchen favorite in an attempt to reawaken her taste buds. He mixed hot thick Fettuccine egg noodles first with butter and then folded in Parmigiano-Reggiano shavings until they melted into the noodles. He then added extra butter to bump up the taste. The new dish didn’t just appeal to his wife, ultimately it made Chef Alfredo di Lelio very famous and turned his Roman restaurant into a favorite for travelers the world over. Soon, American food and travel writers and Hollywood stars were raving about the dish and the recipe was shared far and wide.  Whilst the original Fettuccine Alfredo did not include cream, by the time the dish made it into a Betty Crocker cookbook, the ingredients had been enriched to better suit the American palate. I do feel that the cream adds a flavor and texture that retains what we love as classic and familiar about Fettuccine Alfredo. To leave it out is to alter the dish profoundly, so here is my simple and quick recipe that I think you will really love.  Enjoy!

Zov’s Fettuccini Alfredo Recipe

 


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