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The Original Fettuccine Alfredo

SERVINGS
6
RATE THIS RECIPE
(259)
Portion of fettuccine Alfredo; Shutterstock ID 1045959193; Purchase Order: -; Segment/Job: -; Client/Licensee: -
Portion of fettuccine Alfredo; Shutterstock ID 1045959193; Purchase Order: -; Segment/Job: -; Client/Licensee: -Alexander Prokopenko / Shutterstock
SERVINGS
6
RATE THIS RECIPE
(259)

Ingredients

  • Chef notes

    Contrary to popular American recipes, there is no heavy cream in the original recipe for fettuccine Alfredo. Parmigiano Reggiano is the key ingredient, but all you need is butter and cheese to create a truly creamy and decadent dish of pasta. 

    Preparation

    Finely grate the Parmigiano Reggiano and sieve into a bowl, using a fine net sieve and put aside.

    Bring water seasoned with sea salt and a drizzle of olive oil to a boil in a large saucepan.

    Add the fresh fettuccine, stirring gently at first to separate the strands and boil for 3-5 minutes until the pasta starts to float to the top.

    Place the fettuccine onto the serving plate with butter, use a small amount of pasta water to help melt the butter.

    Cover the pasta with the finely grated Parmigiano Reggiano and wave and swirl the pasta to incorporate the butter and the cheese until a thick sauce is formed.

    Recipe Tags