Milk Street Digital Class: Real Fettuccine Alfredo with Simonetta Capotondo

About this Pre-Recorded Class:

When you order Fettuccine Alfredo in Rome, what you get is beautiful pasta served in a glossy sauce that’s Parmesan-forward and nearly—dare we say—light. It’s a world apart from the greasy, gloopy mess we’ve all experienced. Join guest chef and professional sfoglina Simonetta Capotondo for a workshop where you’ll un-learn everything you though you knew about Fettuccine Alfredo and re-learn how to make it as the Italians do. We start with homemade fettuccine noodles, which require nothing more than flour, eggs and bit of expertise. We’ll hand-roll our pasta, which doesn't just eliminate the need for fancy tools—rolling with a wooden rolling pin also creates texture on the pasta that helps it better absorb sauce. Simonetta will show you how to cut, cook and store your noodles with ease. Then, we turn to the (in)famous sauce. The Roman version requires just butter, high-quality Parmesan and pasta water—no heavy cream or sludgy roux here. As we cook, you’ll hear the tales of how this dish came to be and why Hollywood starlets are to thank for America’s obsession with it. By the end of this workshop, you’ll be enjoying a dinner of Fettuccine Alfredo the way it’s meant to be.