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Fettuccine Alfredo L'Originale Alfredo di Roma Ristorante Epcot Ingredients: 1 lb. fresh fettuccine noodles 4 quarts boiling, salted water 1 cup unsalted Plugra* or Land O' Lakes extra creamy butter, softened 1/3 to 1/2 cup Emillia brand Parmesano Reggiano cheese, freshly grated (Note: If you can't find Emillia brand, any Reggiano parmesan will do.) Method: Melt Plugra butter over very low heat. Whisk in grated parmesan cheese; continue whisking over a low heat until the cheese melts and the butter/cheese sauce becomes a creamy consistency. Drop fettuccine in boiling salted water. Cook until noodles float to the top of the pot (2 to 3 minutes). Drain immediately and place in large pasta bowl; toss with sauce. Garnish with freshly cracked black pepper. *Plugra butter is higher in fat than ordinary butter. Look for it in gourmet-type grocery stores. |
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