What Is Fettuccine Alfredo?

Fettuccine Alfredo is a timeless Italian pasta dish made with fresh or dried fettuccine, luxuriated in butter and Parmesan cheese. The magic happens as the butter and cheese blend with the pasta water, creating a creamy sauce that envelops each strand of fettuccine.

Is It Really Italian?

Surprisingly, if you mention fettuccine Alfredo in Italy, you might be met with confused looks. Instead, order fettuccine al burro for the authentic experience. While the dish itself is Italian, Americans have adopted a different version that includes cream.

Why Is It Called Alfredo?

The dish was popularized in the early 20th century by Alfredo di Lelio at his Rome restaurant. Legend has it, he crafted this creamy pasta to help his wife regain her appetite after childbirth. By using an abundant amount of butter, he created something incredibly rich and delicious—originally called “fettuccine al triplo burro”!

Famous Hollywood couples like Douglas Fairbanks and Mary Pickford fell in love with the dish during their Italian honeymoon and took the recipe back home. This sparked a culinary trend in the United States, but unfortunately, the American version has diverged to include heavy cream, which would surely leave di Lelio shaking his head!

Ingredients

To create this simple yet exquisite dish, gather the following ingredients:

• Pasta: Fettuccine is the traditional choice, but you can also use linguine or tagliatelle if you prefer.
• Parmesan Cheese: For the best flavor, opt for Parmigiano Reggiano.
• Butter: Yes, you will need a generous amount. This is what makes the sauce rich and creamy!
• Salt: Salt the pasta water heavily to enhance the flavor of the dish.

Instructions

Ready to make the simplest and most delicious pasta dish? Let’s get cooking!

Step 1: Cook the Pasta

• Fill a large pot with water and bring it to a boil. Generously salt the boiling water so that it mimics the taste of the sea.
• Cook the fettuccine according to package directions—typically around 12 minutes—stirring frequently to prevent it from sticking.
• Before draining the pasta, reserve about a cup of the starchy cooking water. It will help create the sauce later!
• Drain the cooked fettuccine in a colander, but do not rinse it! You want to keep the starch, as it plays a crucial role in binding the sauce.

Step 2: Create the Sauce

• Return the drained fettuccine to the warm pot (remove from heat).
• Add in the sliced butter, 1/4 cup of reserved pasta water, a pinch of salt, and half of the grated Parmesan.
• Using tongs, toss everything together until the butter has melted and combined with the cheese to form a smooth sauce. Add more pasta water if required, until you achieve your desired consistency.
• Serve immediately on warm plates, topped with the remaining Parmesan and a sprinkle of freshly cracked black pepper!