Fettuccine Alfredo is the simplest of pasta dishes, and the one that proves the supreme importance of pasta cooking water as the secret ingredient in any pasta sauce. This classic Italian pasta is named for Alfredo di Lelio, a Roman restaurateur who popularised it at Ristorante Alfredo in the 1920s, where it was theatrically prepared tableside. Today his grandchildren run the second iteration of his restaurant, Il Vero Alfredo, still serving their Nonno’s famous pasta. Pasta with butter and cheese is nothing new of course and has long been known as fettuccine al burro or, when very rich, fettuccine al triplo burro (fettuccine with triple butter). Call it what you will, what makes pasta Alfredo more than just buttered noodles with cheese is the emulsifying magic of the starchy pasta cooking water. Many of my Italian chef friends call it the ‘secret sauce’ as adding a little to any pasta gives a lovely creamy sheen. For traditional fettuccine Alfredo you’ll use up to 1 cup of pasta cooking water to emulsify the butter and cheese into a smooth, creamy sauce that clings to every strand of fettuccine. It’s also the only seasoning the dish needs, so be sure to add enough salt to the water (see video below for all you need to know about cooking pasta like a Nonna). In America, pasta Alfredo has evolved into a different recipe containing cream, which is never used in authentic Italian fettuccine Alfredo. So you’ll need to decide whether you’re making the classic Italian version, or the newer American one. I suggest trying Italian fettuccine Alfredo first and then deciding if it really needs the cream. Aussie chardonnay is a great match for pasta Alfredo, especially one like Domaine Naturaliste Discovery from Margaret River with its buttery chardonnay nose and crisp refreshing palate.
Serves 4 as a starter
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