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Yields: 4-5 servings. Prep Time: 5 mins. Total Time: 20 mins. Ingredients. 1 lb. fettuccine. 3. cloves garlic, finely grated. 1 tsp. freshly ground black pepper, plus ...
1. In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well. 2. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss.
It's especially perfect for those nights when you just cannot stand the thought of a sink full of dirty dishes. ... an easy marinade that will double as cooking fat in this simple dish. In just 45 ...
In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
However, as the famous fettuccine Alfredo began circulating through restaurants and home kitchens, chefs started to make modifications to de Lelio's deceptively simple dish.
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance , [ 2 ] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).
The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional specificities. [11] [12] [13] Italy is home to 395 Michelin star-rated restaurants.
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