Fettuccine Alfredo is one of Italy’s most wondrous exports. A perfect pairing of rich, creamy sauce and perfectly cooked pasta that serves equally well as a main dish or as a side to nearly anything you feel like serving with it. It’s complex yet simple, filling and decadent. What could be more wonderful?
Now what if I told you that every recipe that you’ve probably ever seen for Fettuccine Alfredo was wrong? What if I told you that it was probably the most simple dish in the world to make? What if I told you that Mr. Alfredo’s Fettuccine has been done a glaring disservice by a million cooks, including renown chefs around the world. Would you believe me?
If you won’t believe me, would you believe Saveur magazine? Their May issue features an article by Tod Coleman titled “The Real Alfredo”, which details the history and creation of this iconic dish from its birth just after the turn of the century. Alfredo, it seems, created the dish for his wife, who had lost her appetite after giving birth to their son. His modified Fettuccine al Burro featured far more butter than the original, a combination that “…neither his wife or his customers could resist.”
While most versions I’ve seen are fairly complex and require a fair bit of attention to detail, the original Fettuccine Alfredo has just four ingredients and takes mere minutes to make, but results in a dish far more complex and wondrous than any Alfredo I’ve ever eaten in an Italian Restaurant anywhere… Ever. And I’ve eaten a lot.
So please be so kind as to take a moment to meet the real Alfredo. You’ll never think of this dish the same way again. But you may find you eat a lot more of it.
The Original Fettuccine Alfredo Recipe
(Adapted from a recipe in Saveur magazine, may 2009)
Ingredients:
- 18 oz. fresh fettucine, cooked, drained and piping hot
- Aproximately 3/4 cup pasta water
- 1/2 lb (2 sticks) butter, cut in small cubes
- 3 1/4 cups grated Parmesan Cheese (Roughly 1/2 lb.)
Method:
Bring 6 quarts salted water to a rolling boil. Add pasta and cook until it is just al dente. (for fresh pasta this takes approximately 2 minutes. For dried pasta it will take approximately 8 minutes.)
Drain pasta, reserving about a cup of the pasta water.
Bring 3/4 cup pasta water and butter to a boil in a large skillet. Add pasta and sprinkle with cheese. Toss until a rich creamy sauce is formed, adding more water as necessary. (about 2 minutes)
OR:
The traditional method is to place the butter on a heated platter, place the noodles on top and toss with the cheese and pasta water. This was done table side at Alfredo’s Restaurant. The method makes for a great preparation and an exciting bit of showmanship, but may be impractical for a home meal, depending on your dining space.
Serve Immediately on warmed plates.
Serves four easily.
Share and Enjoy!
What I would have done Differently had I thought of it at the time:
Aside from the fact that I used fresh pasta because it’s what I had on hand, I will NEVER change this recipe. It’s too simple, too perfect. It is sheer and utter decadence and should not be adulterated in any way.
It’s spoiled me from ever eating Alfredo in a restaurant again… but I’m not complaining.
Links to other recipes like this:
- Pasta Al burro (pasta with butter and Parmesan), from briciole
- Spaghetti Con Burro e pomodori (Spaghetti with Parmesan and tomato sauce), from SlashFood
Popularity: 32% [?]
Category : Recipes
I love Alfredo so much and yours looks awesome… stumbled!
Jo,
I promise you that this one blows every other Alfredo I’ve ever tried clean out of the water. It’s a thing of pure beauty
m gonna try this Alfredo soon :) looks delicious!yummmmmmmmmmmmmmyyyyyyyyyyyyyy
Nora,
It’s nothing short of perfection. I’m not sure why anyone ever decided they needed more than butter and Parmesan. I’ll never go back!
I have visited Alfredos in Rome and I must say this is EXACTLY the recipe… I made it and invisioned I was in Rome, sitting outside eating and enjoying the city….. thank you !
very nice site. informative posting too…..
Davese,
I can’t take credit for the recipe, but I’m glad that it brought you happy memories. It truly is the best Alfredo I’ve ever eaten and I look forward to having it again.
I’m always looking for easy pasta recipes but this one I’d add some parsley to give some color
Tom,
You are free to modify the recipe as suits you, but my goal was to show the “original” Alfredo recipe here. I’m not saying I won’t muck around with it a bit myself in the future, but I guarantee that this will be on my go to list as-is for as long as I need a great recipe. The simplicity is perfection.
Hi Jerry,
Gotcha!
WTF. They should wisen up & delete the thick dividing line between commercial restaurants & private home cooking, & outright prepare your “Ultimate Fettuccine Alfredo” just the way it should be. Calorific & unhealthy should never be a consideration when the “optimal” quantity is consumed. It is always a personal decision…or indecision. I just washed mine away w/ a gulp or 2 of Zinfandel. Glorious!
I always look for food bloggers who have passion, know-how, & a scientific gene in the blood.
Parrots do cook!
Was a food enthusiast for as long as I can remember, raised by a physician and a home economist [or so it was known eons ago] in the 50’s, when kilojoules & cholesterols were virtually unheard of…and that makes me aged. But now, that I’m professionally finished w/ that part in my life, I read, cook, & create dishes @ home w/ recipes from matter-of-fact chefs who learn AND read AND experience. I find them more honest, candid and can create a lot more interesting culinary ideas that I can connect to.
As my father once said, we don’t learn everything in the university, but likewise both in our readings [for the rest of our lives] and in our soulful search for the truth.
Thanks & congratulations on your award-winning [In my book] endeavour. Cool blog. Cool blogger. Imfao.
It’s storming outside here in Manila and..you have enlivened my day. I shall “twit” your blog forevermore.
.
Fettuccine Alfredo is one of my absolute favourites, I definitely want to give this a try, especially with homemade pasta!
This is the right way to make alfredo! No added cream cheese or heavy cream! YUM! I’ll have to make this with homemade noodles.
I there, is the recipe someplace else? Or am I missing something? : )
Sorry, should have been “hi there” ! lol
Ok, I can view it through firefox!
Oh. My. Stars. I just had this for dinner, and even with lame pasta it was fantastic. Thank you so much for the recipe and the interesting info on my favorite dish!. Down with nutmeg! Up with real alfredo!
@Jules,
I’m glad that you enjoyed this recipe as much as I do. It truly is amazing, isn’t it?
Looks great
Could I cut this in half seem like a lot for only two of us.
Also would 12 oz of dried pasta equal 18% of cooked?
@Bad Cook
You can most definitely cut it in half. Halve the cheese and butter. If using dried pasta, just make two servings worth
What a wonderful to have again! As one of “those people” that have tasted this excellent concoction in Italia, I can truly say it is superb! Why do Americans need the extra cream in other alfredo recipes anyway? There’s enough butter in this one to satisfy! Thank you very much for posting such an excellent recipe. I wouldn’t change a thing either!
I’ve read about the real fettuccine alfredo before on wikipedia a while ago. I was surprised, too. I’m glad to see the real version circulating the web now! I’ve been meaning to make this dish and have never gotten around to it, even with how simple it is. Thanks for reminding me. It looks fantastic!
Many people “mess up” Spaghetti Carbonara, too, but the dish tastes great either way.
I’ve made this twice already and it’s AMAZING!! I used aged parmesan the first time and that gave it such a greater depth of flavor rather than simply using a block of regular parmesan. I also added some freshly cracked black pepper, and that balanced out the flavors very nicely.
Why are fettuccine alfredo dishes served with the pasta and sauce already mixed, but spaghetti is not?I’m making fettuccine alfredo tonight and the thought just popped in my head. I notice that restaurants will serve alfredo dishes mixed already, while most meat sauce dishes are served sauce on top of the pasta.