Fettuccine Alfredo recipe

fettuccine alfredo recipe

fettuccine alfredo recipe

Fettuccine Alfredo is a beloved Italian pasta dish that has become a global comfort food icon. Known for its creamy, indulgent sauce and silky fettuccine noodles, this dish is a testament to the beauty of simplicity in Italian cooking. Despite its worldwide fame, the origins of Fettuccine Alfredo are surprisingly humble and deeply rooted in Roman tradition.

The dish was created in the early 20th century by Alfredo di Lelio, a restaurateur in Rome. Legend has it that Alfredo invented the dish to soothe his pregnant wife, who had lost her appetite. He combined freshly made fettuccine with generous amounts of butter and Parmigiano-Reggiano cheese, creating a rich, velvety sauce that clung to the pasta. The dish was so delicious that it quickly became a signature item at his restaurant, Alfredo alla Scrofa.

Authentic Fettuccine Alfredo, or “Fettuccine al Burro” as it’s known in Italy, is strikingly simple. It consists of only three key ingredients: fresh fettuccine pasta, high-quality butter, and aged Parmigiano-Reggiano cheese. The magic lies in the technique: the cooked pasta is tossed with butter and cheese until the sauce emulsifies into a creamy, glossy coating. No cream is used in the traditional recipe—the richness comes solely from the butter and cheese. The result is a dish that is both luxurious and comforting, with a delicate balance of flavors.

ngredients

  • 250g (9 oz) fresh fettuccine pasta (or high-quality dried fettuccine)

  • 100g (7 tbsp) unsalted butter, softened (preferably high-quality, like European-style butter)

  • 100g (1 cup) Parmigiano-Reggiano cheese, freshly grated (plus extra for serving)

  • Salt (for pasta water)

  • Freshly ground black pepper (optional, for garnish)

Instructions

1. Cook the Pasta

  1. Bring a large pot of generously salted water to a boil.

  2. Add the fettuccine and cook until al dente (about 2–3 minutes for fresh pasta, or follow package instructions for dried pasta).

  3. Reserve 1 cup of pasta water before draining the pasta.

2. Prepare the Sauce

  1. In a large skillet or pan, melt the butter over low heat until it’s just melted and creamy (do not let it brown).

  2. Add a small splash of the reserved pasta water (about 2–3 tbsp) to the butter and stir to create a smooth, emulsified base.

3. Combine Pasta and Sauce

  1. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the butter mixture.

  2. Gradually sprinkle in the grated Parmigiano-Reggiano, tossing continuously to melt the cheese and create a creamy, glossy sauce. Add more pasta water as needed to achieve a silky consistency.

4. Serve

  1. Plate the fettuccine immediately, ensuring each portion is coated in the rich, cheesy sauce.

  2. Top with a sprinkle of freshly grated Parmigiano-Reggiano and a twist of black pepper, if desired.

Tips for Authenticity

  • Use fresh pasta: It absorbs the sauce better and has a delicate texture.

  • High-quality ingredients: The dish relies on butter and cheese, so use the best you can find.

  • No cream: Authentic Fettuccine Alfredo doesn’t include cream—the creaminess comes from the emulsification of butter, cheese, and pasta water.

  • Serve immediately: The sauce is best enjoyed fresh and hot.

Optional Variations

While the classic recipe is perfect as is, you can add:

  • A pinch of nutmeg for warmth.

  • A handful of peas or sautéed mushrooms for a twist.

  • Grilled chicken or shrimp for a heartier meal.

This recipe captures the essence of italian comfort food—simple, elegant, and utterly delicious. Perfect for a quick yet indulgent meal!