As the well-told story goes, after restaurateur Alfredo di Lelio’s wife gave birth to their son, Armando, she lost her appetite. Her husband, determined to help her regain strength, prepared a luscious, irresistible pasta dish of butter and cheese. She ate with great pleasure and suggested he add it to the menu of their small restaurant. The rest is culinary history.
Another, lesser known story shows the extent of the di Lelio family’s concern for others. When the fires of World War II approached ...& for that, and many more interesting stories and delicious recipes you'll need to get the book!
1 (16 ounce) package fettuccine noodles
1 teaspoon salt
4 ounces unsalted butter
1 cup heavy cream
1 clove garlic
½ teaspoon white pepper
1 cup finely grated Parmesan cheese
1. Place a large pot of water over high heat, add the salt and bring to a boil. Add fettuccine and cook until al dente, done but firm to the bite.
2. In a large pan over low heat, melt the butter with the cream; crush the garlic in a garlic press and add to the pan. Add the pepper and continue to cook, stirring often while pasta boils.
3 When the fettuccine is al dente, use a pair of tongs to lift it out of the pot and place directly to the cream sauce. Reserve pasta water.
4. Increase the heat under the cream sauce to medium and swirl the pasta to coat. Add half of the cheese, gently mix the pasta, cheese and cream together. As the cheese melts, a smooth and rich coating on the pasta should form. If more liquid is needed to achieve a smooth sauce, add the reserved pasta cooking water, ¼ cup at a time. Repeat with remaining cheese. Serve immediately.
QITK tip: Pre-grated cheese has additives that prevent clumping, but also keep it from melting nicely. I recommend that you buy a block of Parmesan, Romano or aged Asiago and grate your own for the best results.