Named after the famous Italian chef Alfredo Di Lelio, who invented the recipe in 1914, one of the most popular Italian pasta recipes in the world. The secret to this amazingly simple dish is in the triple butter… no cream, no fancy ingredients. Follow through!
Ingredients (for 2)
- fresh egg fettuccine (about 180 gr or 6 oz)
- 6 tbsp butter (that’s right… not suited for a low calorie diet!)
- 4 tbsp grated Parmesan cheese
- 1/4 glass milk
- 1/4 tsp nutmeg
- 1/2 tbsp sage
- salt & black pepper
Directions
- Take a deep saucepan, fill it with water and bring it to a boil (as with every pasta recipe, water should be abundant)
- In the meantime, melt the butter at very low heat in a small saucepan
- Add just a touch of nutmeg (ground) and sage, stir to combine, and let sizzle for 2-3 minutes
- Stir in the milk and cook for another 5 minutes at very low heat
- Turn off the heat and set aside (remember to discard the sage after a few minutes)
- When the water for the pasta is boiling, add the rock salt, give it a stir and take it back to boil
- Drop in the fettuccine and cook until al dente, stirring frequently
- While the pasta cooks, save some of the cooking water (use a cup) for later
- Drain the pasta in a colander and put it back in the saucepan
- Add the melted butter and milk, the grated Parmesan cheese and a bit of cooking water
- Toss thoroughly until the pasta is well coated
- Sprinkle with a touch of black pepper just before serving and enjoy!
Cambooza 