Seasonal Supper: Traditional Fettuccine Alfredo

Named for the Roman gentleman who created the dish for his wife, Traditional Fettuccine Alfredo was originally called fettuccine al burro (fettuccine with butter). Alfredo di Lelio's recipe featured just three simple ingredients: pasta, cheese and butter – lots of it. While many modern recipes often add cream, the traditional recipe creates a fabulously creamy dish without it. The secret? The salty water the noodles cook in. As the pasta boils, the rapidly moving water "washes" starch from the noodles. When used as the base of the sauce, this enriched liquid produces a luxuriously rich dish. It's simply perfect.

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Tasty Tip:

Especially in recipes with few components, quality ingredients are a must. Authentic Parmigiano-Reggiano from Italy, freshly grated, will produce the best Fettuccine Alfredo. Find it in the Specialty Cheese Department.

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