Alfredo...who?!

They are everywhere, they look nice, appealing, the atmosphere is unique...the food is authentic...uhmmm...or not.

Italian restaurants are more and more popular all around the world and of course this makes me feel really proud of my origins. But how much is really Italian and how much is "local touch"? After living in the United States for about 6 years,and after trying several restaurants who claim to serve the best Italian dishes I decided that it's time to reveal the truth. It's time for all Americans to know. Brace yourselves.

There's no such a thing as Alfredo Sauce in Italy

Shocking, isn't it? If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a puzzled look. There are many myths about everybody's favorite pasta sauce, but one thing is for sure: you won't find it here in Italy, although you can find a good plate of Fettuccine simply dressed with butter and lots of good (and authentic) Parmigiano cheese, supposedly the recipe (if so we want to call it) which inspired our "friend" Alfredo. This is how Italians make it:

Ingredients:

• Dry egg noodles (I'd say 1lb for 4 people)
• 1/2 lb (225 g) butter, at room temperature
• Salt
• 1/2 lb (225 g) Parmigiano reggiano cheese, possibly freshly grated

Place half of the butter in a serving bowl.

Cook the noodles in salted water ( I usually use 1 or 2 teaspoons of rock salt)

When the pasta is "al dente", firm but not too soft , reserve a few tablespoons  of the cooking water and then drain it.
Drop the hot pasta in the bowl over the butter. Add the Parmigiano cheese and the cooking water you set aside.
Add the rest of the butter.
Toss and serve immediately. Add more grated Parmigiano if you like.

This blog is my way to share my favorite recipes with all those people who want to have an authentic Italian experience directly in their kitchen. You won't find gourmet recipes, but only Stefy's simple recipes. Real Italian dishes directly from Italy. 

Buon appetito!

Firenze