Fettuccine with Butter and Cream from The Classic Pasta Cookbook by Giuliano Hazan
This dish originated in Rome where it was invented by the restaurant chef/owner Alfredo di Lelio. Mary Pickford and Douglas Fairbanks discovered it when they visited his restaurant on their honeymo...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- ½ cup freshly grated Parmigiano-Reggiano
- Salt
- Freshly ground black pepper
- Fettuccine made with 3 eggs and 2 ¼ cups flour
- 3 tablespoons butter
- 1 cup heavy cream
- ⅛ teaspoon freshly grated nutmeg
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fettuccine with Lemon from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fettuccine Alfredo (Prince) Recipe
recipeland.com
Fettuccine with Gorgonzola Cheese from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fettuccine with Prosciutto, Asparagus and Cream from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fettuccine Alfredo | Grandma Nancy's Cookbook
umami.recipes
Fettuccine Alfredo
festitalia.ca
Spaghetti with Fresh Tomatoes and Cognac from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
/images.kitchenstories.io/recipeImages/R755-photo-final-4x3.jpg)
Fettuccine Alfredo
kitchenstories.com