Directions:
“Triple Burro”
STEP 1
Place the room temperature butter in a small mixing bowl. Add milk and whisk the mixture for 3 minutes, then store the “triple burro” in the refrigerator while cooking the rest of the dish.
Fettuccine
STEP 2
Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt. Add fettuccine to boiling water. Stir gently.
STEP 3
Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside. Remove the fettuccine from heat. Drain well.
STEP 4
Toast the pink peppecorn in a sauté pan over moderate heat, stirring until fragrant for 3-5 minutes, being careful not to burn the peppercorns. Also, be sure to take the “triple burro” out of the refrigerator apprx. 20 minutes before using it, so that it returns to room temperature.
STEP 5
Place the cooked fettucine in a large mixing bowl. Slowly, add the “triple burro” and a generous amount of freshly grated Parmigiano Reggiano cheese. Whisk gently to emulsify the sauce until a creamy consistency is achieved.
STEP 6
To serve it, place the fettuccine in a ceramic bowl. Add a sprinkle of pink peppercorn, and a little more grated Parmigiano Reggiano cheese.
STEP 7
Serve with love and get ready to enjoy one of Italy’s most beloved pasta dishes. Buon Appetito!
MAIN
Fettuccine Alfredo al Parmigiano Reggiano®
with Pink Peppercorn
-
15m
PREP
-
45m
COOK
-
350
CALORIES
-
4
SERVINGS
Fettuccine Alfredo is a popular Italian pasta dish tossed with butter and Parmigiano Reggiano cheese. The dish was first created in 1907 by Alfredo di Lelio – who prepared it as a gesture of love for his wife after she gave birth to their first child.
Wanting to help her feel better, Alfredo modified an existing recipe by adding more cheese and butter, turning it into a rich and creamy “triple burro” fettuccine. And, to make the experience even more romantic, he mixed the pasta using a gold spoon and fork.
Later, he featured the dish at his restaurant “Alfredo alla Scrofa” in Rome, where lucky guests were served with the famous “gold cutlery” – a ceremony that helped popularize the dish, first in Italy, then to other countries. Ultimately, Di Lelio was given the title of Knight of the Order of the Italian Crown for his contribution to Italian cuisine.
This particular variation includes pink peppercorn, which adds a touch of spice and texture to the pasta, as well as a lovely spot of color.
Ingredients:
1/2 cup unsalted European style butter
2 tablespoons organic whole milk
1 lb fettuccine pasta
6 tablespoons butter
1/4 teaspoon salt
1 1/4 cup freshly grated Parmigiano Reggiano cheese
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
MAIN
Fettuccine Alfredo al Parmigiano Reggiano®
with Pink Peppercorn
-
15m
PREP
-
45m
COOK
-
350
CALORIES
-
4
SERVINGS
Fettuccine Alfredo is a popular Italian pasta dish tossed with butter and Parmigiano Reggiano cheese. The dish was first created in 1907 by Alfredo di Lelio – who prepared it as a gesture of love for his wife after she gave birth to their first child.
Wanting to help her feel better, Alfredo modified an existing recipe by adding more cheese and butter, turning it into a rich and creamy “triple burro” fettuccine. And, to make the experience even more romantic, he mixed the pasta using a gold spoon and fork.
Later, he featured the dish at his restaurant “Alfredo alla Scrofa” in Rome, where lucky guests were served with the famous “gold cutlery” – a ceremony that helped popularize the dish, first in Italy, then to other countries. Ultimately, Di Lelio was given the title of Knight of the Order of the Italian Crown for his contribution to Italian cuisine.
This particular variation includes pink peppercorn, which adds a touch of spice and texture to the pasta, as well as a lovely spot of color.
Directions:
“Triple Burro”
STEP 1
Place the room temperature butter in a small mixing bowl. Add milk and whisk the mixture for 3 minutes, then store the “triple burro” in the refrigerator while cooking the rest of the dish.
Fettuccine
STEP 2
Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt. Add fettuccine to boiling water. Stir gently.
STEP 3
Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside. Remove the fettuccine from heat. Drain well.
STEP 4
Toast the pink peppecorn in a sauté pan over moderate heat, stirring until fragrant for 3-5 minutes, being careful not to burn the peppercorns. Also, be sure to take the “triple burro” out of the refrigerator apprx. 20 minutes before using it, so that it returns to room temperature.
STEP 5
Place the cooked fettucine in a large mixing bowl. Slowly, add the “triple burro” and a generous amount of freshly grated Parmigiano Reggiano cheese. Whisk gently to emulsify the sauce until a creamy consistency is achieved.
STEP 6
To serve it, place the fettuccine in a ceramic bowl. Add a sprinkle of pink peppercorn, and a little more grated Parmigiano Reggiano cheese.
STEP 7
Serve with love and get ready to enjoy one of Italy’s most beloved pasta dishes. Buon Appetito!
Ingredients:
1/2 cup unsalted European style butter
2 tablespoons organic whole milk
1 lb fettuccine pasta
6 tablespoons butter
1/4 teaspoon salt
1 1/4 cup freshly grated Parmigiano Reggiano cheese
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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