A little history of this dish
This traditional sauce to accompany pasta has its origin in Italy and was released during the year 1914 thanks to Alfredo di Lelio, which, in addition to his invention, gave way to a variant of the famous Fettuccine with butter. The story goes that this culinary proposition gained strength because its main ingredient doubled: butter, this so that its creator’s wife could consume the pasta more easily since she was pregnant and it was difficult for her to eat large morsels. .
Its original recipe had Parmesan and butter as the main ingredients, however it is currently used parsley, vegetables and white meats to accompany this delicious dressing. The dish, very popular at the time, was unveiled at the restaurant Carlos alla Scrofa, also owned by its creator in Rome.
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500 grams of spaghetti
250 gr of grated Parmesan cheese
150 g of butter (at room temperature)
Bring plenty of salted water to a boil in a saucepan, once it boils add the spaghetti and cook for 8-10 minutes according to the instructions of the brand.
After this time, remove the paste and mix with the Butter in a separate bowl, it is important to mix vigorously so that the butter melts and emulsifies at the same time, for this we are going to add half a glass of boiling water.
Finally we add the cheese and continue to mix until an emulsion is formed, if you can get some Regiano Parmesan, better, andGround Parmesan is not that good, it is always better to buy the loaf.
Tip: if the cheese has formed lumps it means that it is not of good quality. The emulsion is obtained with a good cheese and technique, the water will help this process along with the movement of the dough. Season with salt and pepper before serving.
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To find out more recipes visit the section Gastronomy and Recipes from The spectator.
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