Alfredo from The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
This is surely the most famous recipe for fettuccine, originally served as fettuccine al triplo burro by Alfredo di Lelio at his restaurant, Alfredo alla Scrofa in 1914. The dish had been invented ...
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Ingredients
- 200 g dried fettuccine (or 260 g fresh, made with simple egg dough)
- 120 ml double cream
- 50 g butter
- a few gratings of nutmeg
- 120 g grated Parmesan, plus a little more to serve
- ½ teaspoon ground black pepper a touch of salt
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