When in Rome..... Fettuccini Alfredo

The success of any dish always depends on the very best ingredients, try to find European style unsalted butter for a richer flavor and lower water content than the supermarket brands. For the heavy cream be sure to look for heavy cream that is not ultrapasturized whenever possible. 

Now for the cheese, only Parmigiano-Reggiano will do and look for the large wheel first then ask the clerk to cut you a piece from this so you get a slice that's not all dried out or old, you'll be glad you took the extra step believe me.

One of the pleasures of being in Italy is following the customs of the area, especially in dining. Italians take food very seriously and make a big production of any meal, taking it slow, savoring every morsel, good conversation and plenty of local wine. There is no hurry to eat fast and if you take your time you'll find less food is consumed, more wine of course, but a wonderful experience you'll want to repeat.

Traditional food courses in Rome begin with a small "Antipasti" to prepare the taste buds for the wonders to come, followed by the "Primo Plato" or First Course which is usually pasta (this wonderful and luxurious dish is served in small portions as a classic first course), or you can have soup, risotto (especially in the North). 

The "Secondo Plato" or Second Course is meat, poultry or fish and usually served without a side dish due to the courses being varied but you can always order vegetables or potatoes if you need or "Contorni", or you could order a salad instead of the meat course.

The its time for the "Dolce" or dessert which could be a choice of fruit or cheese, maybe one of the wonderful desserts beloved by the Italians served with a "Caffe" or "Digestivo" an after dinner drink. Coffee is always expresso unless you specify something else and Capuccino is never taken after 11am, you can order "Caffe Dopio" for a double expresso.

Drinks are always wine with food "Vino" or "Acqua Minerale", mineral water with food. Be open to experience the house wine, inexpensive and great quality, some "Trattorias" have their own harvest and are a treat to try.

Let's get back to the dish at hand, a simple recipe really but one that always impresses by its complex and satisfying flavors, a must in anyone's food repertoire. You will need:

1 1/2 cups heavy cream

5 tbls butter

1 cup Parmigiano-Reggiano Cheese, finely grated

Salt and freshly grated pepper (watch the salt since the cheese is salty)

Dash of Nutmeg, freshly grated

1 lb fresh pasta, your choice

Put the cream and butter in a large saucepan and bring to a boil over high heat. Lower the heat and simmer for 1-2 minutes. Add about 6 tablespoons of cheese and whisk to insure it is smooth. Take from the heat and add some salt and pepper and a dash of nutmeg.

While you're doing this bring a large pot with salted water to a boil and cook the pasta "al dente" and don't overcook. For fresh pasta about 2-3 minutes or depending on the type of pasta you've chosen. Drain the water but keep a cup just in case the sauce needs thinning, you might not need it.

Put the pasta in a warmed plate, pour on the sauce, sprinkle with 6 tablespoons of cheese and toss well. Must be served immediately. Each can put more cheese on their plates if so desired. Should serve 6 as a first course.
 You can add cooked chicken, fish or vegetables if you wish to this dish or simply leave it as it is, in either case, you're in for a treat. Enjoy!