Fettuccine in Double Cream

This recipe is Alfredo Di Levio’s (the owner of the famous Rome restaurant) adaptation of fettuccine alla doppia crema, a classic recipe prepared all over Italy. Alfredo Di Levio likes to call double cream doppio burro (double butter). The following is the original recipe:

1 lb. fettuccine
5 oz. grated Parmigiano
10 oz. double cream
white pepper, freshly ground

Have all your ingredients at hand before you start. The original version would be finished at tableside.

Cook the fettuccine with more salt than usual, strain and remove when al dente. Place into a large skillet with a few tbs. cooking water; add double cream and Parmigiano. Toss well. The result should be a smooth, velvety sauce. It should not be dry.

Add freshly ground pepper and serve immediately. Serves 6.

Note:In fettuccine al mascarpone, double cream is replaced with mascarpone.