1 ts Kosher salt; plus more for
-pasta pot
1 lb Dried fettuccine
2 c Heavy cream or half-and-half
4 tb Unsalted butter
10 Fresh sage leaves
1/2 c Grana Padano; grated
Fettuccine Alfredo began as regular fettuccine al burro until the
Roman restaurateur Alfredo di Lelio enriched it with a double and a
triple dose of butter for his pregnant wife, who could not keep
anything down. The dish was so delicious he kept it on the menu of
his restaurant Alfredo all Scrofa in Rome. Mary Pickford and Douglas
Fairbanks had it during their 1920 honeymoon trip to Rome, loved it,
brought the recipe back, and served it to their friends when they
returned to Hollywood.
Bring a large pot of salted water to boil for pasta. When you are
ready to begin the sauce, slip the fettuccine into the water. Combine
the cream, 1 cup pasta cooking water, the butter, sage, and half of
the grated cheese in a large skillet over medium heat. Stir to melt
the butter and bring just a simmer. Let simmer lightly for a minute
or two, so the cream infuses the sage leaves. When the fettuccine is
al dente, transfer it directly to the skillet with the simmering
sauce. Season with the salt and return to a simmer. Simmer, tossing
with the tongs, just until the sauce begins to coat the pasts,
another minute or two. Remove from heat, sprinkle with the remaining
grated cheese, and toss. Serve immediately.
