Rachel Roddy’s recipe for Fettuccine with Butter and Parmesan | macaroni

tOne day, I read a long, elaborate recipe for ravioli stuffed with pate-like meat and served with a glaze of softened meat. It was so detailed, and in such a small line,—like a novel with so many characters and a convoluted plot—that I had to keep doubling over again to remind myself of what had happened. Recipe and reading sounds like hard work. Even the last line, which was like a skip, suggested that any scraps of ravioli be boiled, tossed with butter and Parmesan, and eaten by the cook on the spot.

I was sitting at my desk with a hot water bottle on my lap, my mouth watering. Not for ravioli, but for scraps and scraps – the Boring or “badly cut pieces”—some are thicker than others, because they’re folded or twisted, making them better collectors for butter and grated Parmesan. Sadly, though, eating ravioli scraps right away involves making ravioli in the first place, and I wasn’t about to do that at 11.45am on a Tuesday (or anytime, in the case of this particular recipe), but I had a polystyrene tray of fettuccine. Fresh in the freezer (no need to thaw) so I put a pot of water to boil and pulled out the grater.

200g of raw unsalted butter and 450g of grated Parmesan are eaten for 24 months for every 450g of pasta – Fettuccine Alfredo, or simply Alfredo, as it is served in the Roman restaurant Alfredo alla Scrofa on Via della Scrofa, it is quite something. Oretta Zanini di Vita and American writer Maureen Fant have a version (straight from the restaurant, apparently) in their book Sauces & Shapes: Pasta the Italian Way. They caution against taking too many liberties with the quantities, or the consistency won’t be right. My version, which scraps were requested, is Not Alfredo. It’s fettuccine (or tagliatelle) with butter and Parmesan. It is also inspired by the landlady Juliana, who is convinced that there is no macaroni with cheese and fat (Cheese and black pepper, parmesan cheese and butter, or gumale and pecorino) needs a technique. Just put it in a bowl and – it mimics two forks, actively moving its arms up and down – Jerry, Jerry, Jerry, Turn, turn, turn.

For each person, I suggest 150g fresh fettuccine, tagliatelle or ravioli scraps (or 110g dried), 25g butter, 2 tablespoons (about 30g) grated Parmesan and plenty of black pepper. Having mentioned the beauty and ease of simple instructions (and my neighbor’s advice), I hope I don’t fall short of it by writing more than one sentence—or, indeed, by offering a variation on the second method that involves a frying pan.

Butter and Parmesan are round foods, I think. What I mean by that is their complex fatty nature and full flavor make them stick and swirl in your mouth in the most satisfying way possible, even when you eat quickly. More so if they’re clinging to long ribbons of noodles, which is something they do very well. Furthermore, while both melt, the crystalline nature of the Parmesan keeps things a little gritty, which is always a good thing. a happy new year!

Fettuccine with butter and parmesan

to equip 2 minutes
cook 10 minutes
serves 2

300 grams of fresh fettuccine or tagliatelleor 220 g dried
50 gr butter
4 tablespoons grated
Parmesan cheese
black pepper

Method 1
While the pasta is cooking in salted water, cube the butter, divide it between two warm bowls and mash it lightly. When the pasta is ready, drain it, divide it among the bowls and toss it. Divide the Parmesan between the bowls, crush it on top of a few peppers and use two forks to flip.

The second way
While the pasta is cooking in salted water, melt the butter in a skillet. When the noodles are ready, drain and flip into the skillet, flipping until each strip is shimmering. Divide between two bowls, top each with 2 tablespoons grated Parmesan cheese and plenty of freshly cracked black pepper, then toss it back in and eat it.

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