Three ingredients are all you need for authentic Fettuccine Alfredo. It’s a dish that just goes to show you can’t beat simplicity!
Fettuccine All’ Alfredo
Fettuccine Alfredo is a dish that Americans think of in their list of “classic Italian dishes” right along with Spaghetti and Meatballs and Ravioli. But, the dish that is known to Americans is not quite the authentic Italian version.
Fettuccine Alfredo started off as the desperate attempt of Roman restaurant owner, Alfredo di Lelio, to find something that his pregnant wife, who had lost most of her appetite due to pregnancy, would be able to eat. So, he added some Parmesan cheese to an everyday Italian dish, fettuccine al burro (Fettuccine with Butter), and she couldn’t stop eating it!
(But, seriously. To put things into perspective, it’s like he made her buttered toast with a bit of cheese sprinkled on top… And then the world went CRAZY over it!)
He introduced the dish onto his restaurant’s menu in 1914. In 1920, he served the dish to some famous American movie stars, who brought the idea back to Italian restaurants in the States.
Authentic Fettuccine Alfredo is SUPER Easy
Seriously, all you need is three ingredients.
No, not a jar of “Alfredo” sauce.
You need fresh, grated parmigiano-reggiano cheese, butter, and fettuccine.
THAT’S IT!
There’s not a drop of cream in Alfredo’s original recipe. Just cheese, mixed with pasta, pasta water, and butter, to create a creamy sauce without the cream!!
How Did We Get American Fettuccine Alfredo?
While you could chalk it up to the fact that making things unnecessarily rich and bad for you is just what the American food market does, there might be a legitimate reason that we Americans added cream in this case.
You see, at the time that Fettuccine Alfredo was introduced in the States, the butter and Parmesan cheese that they had access to were nowhere near the quality of the cheese and butter in Italy. So, it is possible that cream was introduced to the dish in order to make up for the lack of richness in the other ingredients.
But, whatever the reason, now YOU know the REAL story.
And, now you can make authentic Fettuccine Alfredo to impress your family and friends!
Our Authentic Fettuccine Alfredo Recipe
The really authentic Fettuccine Alfredo recipe from Alfredo di Lelio calls for 1/2 lb of butter and 1/2 lb of grated Parmesan cheese per 1 lb of fettuccine.
That may sound like a lot of butter and cheese, but when we got ready to make the recipe we realized just how MUCH butter and cheese it really is for that amount of pasta.
For our recipe below, we have reduced the amount of butter and cheese. Even though we cut them back from what is called for in the original recipe, we still found our Fettuccine Alfredo to be PLENTY rich and flavorful.
But, if you really want to go for it, feel free to use the full 1/2 lb of butter and 1/2 lb of cheese with your pound of pasta.
You only live once, you know. And, the dairy industry will thank you.
Authentic Fettuccine Alfredo
You haven't tasted Fettuccine Alfredo until you've tried the authentic version!
Ingredients
- 1 lb fettuccine noodles, dry
- 12 Tbsp unsalted butter
- 6 oz Parmigiano-Reggiano cheese, freshly grated *
- 1/2 - 1 tsp salt, (to taste)
Instructions
- Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
- While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides.
- Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.
- Add a 1/2 tsp salt and toss the pasta with a tongs to combine (nonstick, silicone tongs work best).
- Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
- Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
- Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)
- Taste the pasta and adjust the salt as necessary.
- Serve immediately.
Notes
*Since there are so few ingredients in this dish it is IMPERATIVE that you get good quality Parmigiano-Reggiano cheese. So, go ahead and find your grocery store's specialty food section and buy a wedge that you can grate yourself. Expect to pay around $8-10 per pound for the cheese. (You only need 6 oz!) Your pasta will thank you!
Nutrition Information:
Yield:
4Serving Size:
1/4 of recipeAmount Per Serving: Calories: 655
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Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Billie C
Saturday 26th of August 2023
5 Stars! This recipe is a game changer! So easy too. I used pecorino, parm and romano and I added some lemon zest & fresh squeezed lemon juice for a tasty pop. Add a little fresh cracked black pepper and topped with my grilled chicken & zucchini...just yummy!
Sarah - Curious Cuisiniere
Monday 28th of August 2023
We're so glad you enjoyed the Alfredo Billie! Delicious additions!
Kevin der Kinderen
Sunday 25th of June 2023
I tried this for dinner yesterday and my wife and I really enjoyed it. It was very different from our typical alfredo from the chain Itlian restaurant. This is NOT an inexpensive meal. I was very suprprised by the cost of the cheese, $15/7 oz but it is well worth it for a special dinner. Thank you for the recipe.
Sam
Tuesday 9th of January 2024
@Kevin der Kinderen, if you have a Trader Joe's near you, their cheese prices are much cheaper.
Sarah - Curious Cuisiniere
Friday 7th of July 2023
Hi Kevin. We're glad you both enjoyed it. Yes, good cheese can be pricy, but it is definitely worth it!
ines Di Lelio
Sunday 25th of June 2023
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale. Best regards Ines Di Lelio
Sarah - Curious Cuisiniere
Friday 7th of July 2023
Thank you so much for sharing Ines!
David DeFalco
Friday 16th of June 2023
The phrase is "chalk it up", NOT "chock it up", as in your post. Recipe looks authentic though - no heavy cream required.
Sarah - Curious Cuisiniere
Tuesday 20th of June 2023
Thanks for pointing that out David. I just did some reading up on the history and meanings of the two phrases. Very interesting!
Rachael
Monday 5th of June 2023
I made this tonight (with AUTHENTIC imported Italian Pasta)for my family and we all loved it! We do have some leftover, however. What would be the best way to reheat this without coagulating everything?
Sarah - Curious Cuisiniere
Friday 9th of June 2023
We're so glad you enjoyed it Rachael. To reheat, I would let it come to room temperature and toss it with a little boiling water. You could also try to microwave it 5-10 seconds at a time, tossing after each.