Fettuccine Alfredo or “all’Alfredo” fettuccine – that is, homemade pasta wrapped in a creamy parmesan sauce with butter. They are originally from Rome but they have become famous all over the world, especially in the USA. They are simple pasta with a sauce made of butter and parmesan that becomes creamy by emulsifying it with a little of the water in which the pasta was boiled. No, there’s no cream in Alfredo sauce!
The fettuccine is the invention of Alfredo di Lelio, owner of a restaurant in Rome (Lazio region) opened in 1914. In his version, this sauce contains only butter, Parmesan cheese, salt and freshly ground black pepper. The recipe dates from the early twentieth century, so it’s a relatively new recipe. This Alfredo fettuccine was prepared right next to the restaurant customers’ table, under their eyes. It was a bit of a show then.
The only deviation allowed from the original recipe is the use of chopped green parsley. It appears in some contemporary recipes and is accepted by culinary critics. In no way is sweet cream accepted in this recipe!
1 lb. fettuccine
1/2 c. heavy cream
1/2 c. butter
1/2 c. freshly grated Parmesan, plus more for sprinkling
Freshly ground black pepper
2 tbsp. chopped parsley
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
- Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
- Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.
- Enjoy the tasty fettuccine!