Fettuccine Alfredo (The original)

Difficulty: Easy

Preparation: 5 min.

Preparation: 10 min.

Total: 15 min.

Servings: 2 persons.

Origin: Rome, Lazio, Italy

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


300 g fresh tagliatelle (or 250 g dried)

70 g Parmigiano Reggiano, finely grated

40 g sweet cream butter

Black pepper

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

Did you like it? Then bookmark the instructions on Pinterest or share them with friends!

To print


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating