The Fettuccine Alfredo, now as it was at the beginning, are made with a very thin home made egg pasta and cooked in boiling water for 30 seconds. Immediately they are drained into a serving dish, on which there is some fresh and room temperature butter, and covered with a very finely grated parmigiano cheese.
The “matecatore”is essential. He is the person that with a rotational motion from the bottom to the top, following a ternary rhythm as it is a valzer, combines the fettuccine with the butter and parmigiano cheese in front of the customer. That is how the ingredients melt creating a sweet cream: the Fettuccine Alfredo are ready!