Is Fettuccine Alfredo ACTUALLY Italian? | The Truth About Alfredo Sauce

#fettuccinealfredo #alfredosauce #mythbust

Is Fettuccine Alfredo Italian? | The Truth About Alfredo Sauce

In one of our previous videos, Eva claimed that Alfredo sauce (and, by extension, fettuccine alfredo) is not an authentic Italian dish. Since then, we've received a wave of comments from viewers, some confirming and some contradicting Eva's bold assertion.

In light of the raging controversy, we decided to set the record straight and finally answer the question: is fettuccine alfredo Italian or is it an American invention?

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Ciao for now,

Harper & Eva

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EVA'S FETTUCCINE AL ALFREDO RECIPE

Serves two. Because this recipe is so simple and highlights the Parmigiano, we strongly recommend looking for the highest quality cheese you can find!

For this recipe, you will need:
- 2 1/2 cups (300g) all-purpose flour, plus a little extra for dusting
- 3 eggs
- Salt
- 6 tbsp unsalted butter
- 1 cup grated Parmigiano Reggiano cheese

On a large work surface, pour the flour into a mound and use your fingers to hollow out the center so that it resembles a volcano. Crack the eggs into the hollow. Using a fork, begin whisking the eggs and gradually scoop the sides of the flour so that it mixes in. When most of the flour has been combined with the eggs and the dough has thickened, gather all together and knead it by hand until very smooth and even. Add flour as necessary if it's too sticky.

For this recipe we chose to use a pasta rolling machine (like this one: https://amzn.to/3glsQa9) because a thinner fettuccine is preferable (we used setting #7). However, you can still roll it by hand in the following manner:

Cut the pasta dough into manageable portions (about the size of a fist) and roll out until it is very thin. Lightly dust the sheet of dough with flour before rolling it up in 1-inch folds. Then slice the roll into even, 1/4-inch pieces. Gently toss the pasta to unroll the strands, then spread on a tray or plate for cooking later. Be sure to dust the finished pasta with more flour so the strands don’t stick together.

Bring a large pot of water to boil and salt it generously. As they say in Italy, the water should taste like the sea! Two small palmfuls is a good starting place. Meanwhile, prepare the grated Parmigiano. Cut the butter into small chunks and spread over a large platter.

Drop the pasta into the water and cook for 1 minute, maximum. It doesn’t take long for fresh pasta to reach al dente perfection! If you rolled a thicker pasta by hand you may need up to a minute longer.

Using tongs, pull the pasta out and onto the butter platter. Sprinkle the Parmigiano on top and toss all together using two forks. Slide the pasta back and forth, occasionally lifting it up and turning it over, until the butter and cheese has completely melted. Serve immediately.

Buon appetito!

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