created in 1914 by my great, great uncle (in Italy) a chef

Original Fettuccine Alfredo

1 pound fresh, very thin fettuccine noodles hand made with 3 different flours
6 ounces butter, unsalted
6 ounces Parmigiano Reggiano cheese (aged 24 months), grated

Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes. At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready. Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation. Cheese lovers may want to sprinkle additional grated cheese on top.