As a chef I am often asked whether I doctor my dishes or stick to authentic recipes, and in all fairness that is a question that merits an honest answer. But tell me, how authentic is authentic? And who are the custodians of authenticity? In my view if you manage to make a dish with all its elements of flavour, texture and look intact – you have made an effort to be authentic. A classic case is the Fettuccine Alfredo.
Reputed to have been immortalized by Alfredo di Lelio of Rome, the dish was a take on pasta al burro - a classic dish of hot pasta and butter.
Alfredo, we are told, used to hand toss the hot pasta and pecorino cheese on a large slab of butter! And to complete the drama he would then serve this amazingly simple dish with a golden fork! Such was Alfredo’s style that people always queued up for this experience. You could count yourself lucky if you got anything half as authentic in any Italian restaurant worth its salt as in most places you would get a pasta masquerading in the ubiquitous ‘white sauce' or slathered with cream and reeking of garlic!
Not everyone has hands to handle the heat, nor a golden fork to serve their pasta with!
For 2 people
Fresh or dry Fettuccine 160 gms dry or 200 gms fresh
Butter 90 gms
Grated pecorino or parmesan cheese 90 gms
In a pan toss in the soft butter, tip the hot pasta over it, toss vigourously with one hand sprinkling the grated cheese with the other. This could take some practice. Add a little hot water if you see the pasta clumping together. Season mildly as the cheese itself has a slightly salty taste.
Serve at once with a your own signature fork!
