Fettuccine Alfredo
Click here to learn about our image policy and how to submit your own!
Fettuccine Alfredo originated in 1920s Rome when Alfredo di Lelio created a simple pasta dish with butter and Parmesan to please his pregnant wife. This luxuriously creamy pasta features ribbons of fettuccine coated in a silky sauce made from butter, heavy cream, and freshly grated Parmesan cheese. The American adaptation of this Roman classic has become an iconic comfort food, offering rich flavors from minimal ingredients. While this dish is famous worldwide (especially in the U.S.), it's not commonly eaten in Italy in the same creamy style. Traditional Roman dishes like Cacio e Pepe or Burro e Parmigiano are closer. I decided to include it for our international audience, but note that it is an Italian-American creation.
Time & Quantities
Method & Ingredients
Required Equipment: Large pot, colander, large skillet or saucepan, wooden spoon
Cooking Method: Boiling, Stovetop - Sauteing
Ingredients
- 1 lb fresh or dried fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cups freshly grated Parmigiano-Reggiano cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Pinch of freshly grated nutmeg
- 2 tbsp fresh parsley
Instructions
- Bring a large pot of water to a boil, add a generous amount of salt (the water should taste like the sea).
- Cook fettuccine according to package directions until al dente.
- Meanwhile, in a large skillet or saucepan, melt butter over medium-low heat.
- Pour in heavy cream and bring to a simmer, then reduce heat to low.
- Whisk in half of the grated Parmesan cheese until melted and sauce begins to thicken - patience here will reward you with silky smoothness!
- Season with salt, pepper, and nutmeg if using.
- Reserve 1 cup of pasta cooking water before draining the pasta.
- Add drained pasta directly to the sauce and toss gently to coat, adding splashes of reserved pasta water as needed if sauce is too thick.
- Remove from heat and quickly toss in remaining Parmesan cheese until pasta is thoroughly coated. The sauce will continue to thicken as it cools, so work quickly!
- Serve immediately on warmed plates and garnish with chopped parsley and additional black pepper if desired.
Storage & Make-Ahead
Storage Advice: This dish is best enjoyed immediately as the sauce tends to thicken and separate when stored. If necessary, store in refrigerator up to 2 days.
Make-Ahead & Freezing Tips: Not recommended for making ahead or freezing as the sauce quality deteriorates significantly.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 950
- Protein: 30g
- Fat: 65g (Saturated: 40g)
- Carbohydrates: 60g (Fiber: 2g, Sugar: 5g)
- Vitamin A: 45% DV
- Vitamin C: 2% DV
- Calcium: 45% DV
- Iron: 10% DV
Allergen Information: Contains dairy (butter, cream, cheese), wheat (pasta)
Dietary Information: Contains dairy and gluten; not suitable for vegans, those with dairy allergies, or celiac disease
Serving & Variations
Serving Suggestions: Serve on warmed plates to keep the sauce from solidifying too quickly. A simple green salad with a light vinaigrette helps balance the richness of the dish.
Wine or Drink Pairing: A crisp, unoaked Chardonnay or Italian Pinot Grigio provides a refreshing contrast to the rich, creamy sauce.
Possible Recipe Variations: Add grilled chicken breast or sautéed shrimp for a protein boost. Incorporate peas or asparagus for color and freshness. For a lighter version, substitute half-and-half for heavy cream.
Additional Notes: The key to perfect Alfredo sauce is using freshly grated Parmigiano-Reggiano (not pre-grated) and cooking at a gentle temperature to prevent separation.
J’adore cette recette traditionnelle sans crème! Le secret est vraiment dans la technique d’ajouter les œufs – pas trop chaud pour éviter de faire des œufs brouillés, mais assez chaud pour créer une sauce soyeuse. Parfait!
This looks like the real Italian version – not the heavy American one with cream! The simplicity of good ingredients makes all the difference.