Fettuccine Alfredo or Fettuccine Al Burro, As It Was Meant To Be
Years ago I read how Fettuccine Alfredo was first made in Italy, using only butter and cheese. There’s no cream in Alfredo sauce! So you can imagine my delight
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Ingredients
- 1 lb. fresh, fettuccine/tagliatelle noodles(see below) 3 egg pasta dough
- 4 oz. Italian butter, unsalted and very soft (if you can’t find it…cultured, unsalted butter of grass-fed butter)
- 2 – 3 oz. Parmigiano Reggiano, finely grated + extra for serving
- Freshly ground black pepper
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