Fettuccine Alfredo with Shrimp Recipe

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Fettuccine Alfredo (also known as pasta al burro or pasta Bianca) is an ancient and simple pasta recipe first mentioned in the 15th century. The second life was breathed into it, at the beginning of the last century, by the chef Alfredo Di Lelio. Later, the recipe was developed and modernized, especially outside of Italy. The original list of ingredients has been significantly expanded. Today I offer you just such a modernized version of cooking fettuccine Alfredo with shrimp.

Pasta with Cheese and Pepper Recipe

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Pasta with cheese and pepper (Cacio e pepe) is a classic Roman dish. One of the oldest pastes. It was born not as a result of any gastronomic delights, but out of necessity. Roman shepherds, during long runs of flocks, took with them only those products that could be stored for a long time. So they always had macaroni, pepper, and hard cheese. It is from these three ingredients (plus a little sleight of hand) that the amazing Cacio e pepe is prepared.