Unique and inimitable, Alfredo alla Scrofa's “burro e Parmigiano” fettuccine has attracted VIPs and gourmands from all over the world to the capital for a century. Today, it is still made using the original recipe, which we will share with you here.

Ingredients for the fettuccine

Serves 6

250 g Italian type 00 soft wheat flour
250 g type 0 semolina flour
7 eggs

Reference portion

Allow 110 g of fettuccine per person

Ingredients for the sauce

Approximately 20-25 g of butter per person at room temperature, multiplied by the number of guests (choose a sweet alpine butter to contrast the saltiness of the Parmigiano)
70 g per person of 24-month aged Parmigiano Reggiano, grated and sifted 3 times to make it very fine

Method

For the fettuccine

Pour the flour mixture onto a pastry board and form a well in the center with your hands. Pour in the eggs and break them with a fork. Form a ball of dough and, when it is compact enough, shape it with your hands, using a little semolina flour to clean your hands and a spatula to remove it. Continue for 7-8 minutes until the dough is smooth and homogeneous. Cover with plastic wrap and let rest for 30 minutes in the refrigerator, then roll out the dough and make the fettuccine with the appropriate machine, making it as thin as possible.

For cooking

Drop the fettuccine into plenty of salted water and cook for 30 seconds.

Place the slightly softened butter curls on a serving tray. You can heat the tray before placing the butter on it to achieve the perfect consistency.

Bring the tray close to the pot of water and, with quick movements, transfer the fettuccine to it, picking it up with a two-pronged fork and sliding it little by little from the pot to the tray along its entire length (this video by Italia Squisita shows how to do it). The secret? During the “transfer,” a little cooking water should remain on the tray.

For the creaming

At this point, the pasta will be ready for the final creaming. Sprinkle the fettuccine with 24-month aged Parmigiano and, with the help of a long fork and a spoon, mix the sauce into the pasta with gentle movements, taking care not to break the fettuccine. The butter and cooking water will bind the fettuccine, while the Parmigiano will add the right burst of flavor.

If you would like to make fettuccine with the special kit, you can purchase it from the shop on the website here.

The restaurant says:

"In the dining room, the Mantecatore, with a rotating movement from bottom to top, following a ternary rhythm as if it were a waltz, mixes the fettuccine with butter and Parmigiano Reggiano in front of the customer.

This gesture, this tight, rotating movement, creates a silky, elegant emulsion that coats the egg pasta, tender and almost impalpable.

In the mouth, the fettuccine melts and offers the absolute pleasure of a simple dish that takes you back to childhood and comfort food."