This tagliatelle recipe was created by Alfredo di Leio at Alfredo, a restaurant that since 1914 has served pasta and other Italian delicacies on Rome’s central via della Scrofa. The Hollywood artists who passed through the city liked this dish so much that they took it to their country, and today it is better known in the United States than in Italy itself. Di Leio versioned what was already a classic Italian recipe fettuccini al burro (noodles with butter) to which he added parmesan, cream and pepper.
Our recipe, to alleviate the caloric load a little, dispenses with the cream and with only three ingredients it manages to be just as irresistible. Preparing it is very simple, and if you don’t have fresh noodles on hand, you can use dry pasta. Good appetite!
