Frank Sinatra's fettuccine recipe is the perfect dish for pasta lovers
Before you give up carbs as part of a spring detox or diet, you should treat yourself to a good bowl of pasta. This time we recommend a classic – the famous recipe for fettuccine one music and acting legend Frank Sinatra. Originally published in Barbara Sinatra's Married to Sinatra cookbook under the title "The Sinatra Celebrity Cookbook: Barbara, Frank, and Friends" (The Sinatra Celebrity Cookbook: Barbara, Frank, and Friends). Along with the dishes of celebrities such as Hollywood icons Katharine Hepburn or Kirk Douglas, there is also this creamy pasta, writes townandcountrymag.
And speaking of the pasta that Frank Sinatra adored, connoisseurs of Italian cuisine will recognize the classic of this cuisine better known as Fettuccine Alfredo, which in Italy is also popularly called fettuccine al burro. It's a simple dish made from ingredients you probably already have at home. The only things you must not miss are butter and parmesan, in this case real Italian Parmigiano Reggiano.
And how did it get its name? Alfredo di Lelio introduced this pasta at the beginning of the last century in his restaurant "Alfredo" in Rome. An integral part of this dish was the ritual of its preparation on the table. Legend has it that Alfredo invented this dish in 1907 or 1908 to get his wife Ines to eat after giving birth. To make the pasta even tastier, he added three times more butter than usual, so he first called the dish "fettuccine al triplo burro".
Fettuccini a la Sinatra
For 3 or 4 people
- 500 grams of fettuccine (but you can use macaroni or spaghetti instead)
- 55 grams of butter
- 120 milliliters of cream (you can do without it)
– 50 grams of freshly grated Parmesan cheese, plus 2 tablespoons for sprinkling
Cook fettuccine until al dente. Drain the pasta (do not discard the water, use it for the sauce).
While the pasta is cooking, make the sauce – melt the butter in a saucepan over low heat. Then take it off the heat and mix in the cheese (and sour cream, if desired) and add water if necessary. Return to the heat and mix well until the cheese melts, season with salt (and pepper, if desired). Be careful not to burn the sauce.
Add the drained pasta to the sauce and leave covered for a few minutes.