Fettuccine Alfredo

Before we get to the recipe let's talk about pronunciation. The incorrect pronunciation, which many Americans use, is "fet-oo-CHEE-nee". Pronounced correctly, the final vowel is not a long "e" as in "knee". It is a short "e" as in "Ed". The correct pronunciation is "fet-oo-CHEE-neh". Listen to any native Italian speaker on YouTube for the correct pronunciation.

Many sources describe Alfredo sauce as an emulsion of melted butter, pasta water and Parmesan cheese. This is incorrect. An emulsion is a mixture of liquids. Even when melted, Parmesan cheese is not entirely a liquid; there are plenty of solids in it.

In addition, Parmesan cheese very, very difficult to melt. If too little heat is applied, the cheese does not melt completely. If too much heat is applied, the cheese turns into a rubbery clump, much like chewing gum. Given the lack of success, broken sauces and discarded ingredients I and other Internet chefs have had to deal with, I think it's time to rethink Alfredo sauce.

Rather than think about Alfredo as an emulsion, let's think of it as a suspension. A suspension is a mixture of liquid

The Internet is full of Americanized Alfredo recipes which depart significantly from the authentic recipe from Alfredo's restaurant in Rome. They contain cream, garlic, chicken and all sorts of ingredients not found in the original recipe.

INGREDIENTS

12 ounces fettuccine or other long pasta
¼ cup salt (add to water)
¼ cup (½ stick) unsalted butter
¾ cup finely grated Parmesan
Freshly-ground black pepper

RECIPE PREPARATION

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.

Transfer 1 cup pasta water to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with ground pepper.

Some people complain that this is not an authentic Italian dish. Whether it is or isn't can be debated. There are many, many recipes for fettuccine with a creamy sauce, sometimes containing garlic, parsley, etc. Whether it is true Italian cuisine is not so important as whether it's good. Just don't call it "Alfredo". Call it something else — call it fettuccine with creamy garlic sauce or some such.

If you're watching your carbs, sliced mushrooms Alfredo are excellent and satisfying.