Fettuccine Alfredo (The original)

About the recipe
Fettuccine Alfredo is a classic Italian pasta dish that originated in Rome. Legend has it that it was created by Alfredo di Lelio, a restaurant owner who wanted to prepare a nutritious meal for his pregnant wife. This creamy delicacy is traditionally made with homemade fettuccine, generously mixed with butter and freshly grated Parmesan cheese. The result is a rich, creamy sauce that harmonizes perfectly with the soft fettuccine. The taste is buttery and full-bodied, with a wonderful aroma of Parmesan cheese that caresses the palate.
Similar recipes are:
Spaghetti Carbonara
Pasta alla Gricia
Cacioe pepe
Ingredients

For 2 persons
Video instructions
Picture guide
Heat the butter in a pan over a low heat “1“ and allow to melt. “2“ Cook the fresh fettuccine in plenty of salted water for about 2 minutes. “3“

Turn off the heat and add the pasta to the pan without draining it “4“ and stir in thoroughly, “5“ so that a small emulsion forms between the butter and the starchy pasta water. “6“

Sprinkle half of the Parmesan over the pasta, “7“ mix in thoroughly, “8“ and add a little pasta water to control the creaminess. “9“

Sprinkle in the remaining Parmesan and mix thoroughly, “10“ to create a super creamy sauce. Add more pasta water if necessary. “11“ Arrange on a plate and serve sprinkled with pepper. “12“
