Fettuccine Alfredo or Alfredo Pasta, a very ancient recipe of a main course made with few ingredients but very rich in quantity. Originally, in fact, the fettuccine were seasoned with a lot of butter and grated cheese, we’re talking about approximately 60 g (2 oz) of butter per person and more or less the same amount of cheese. Today the quantities have been reduced, yet it remains a well-seasoned dish. I used 30 g (1 oz) of butter and 30 g (1 oz) of Parmesan per person (which is still a lot) and achieved an excellent result, but of course, you can increase or decrease the doses according to your taste.
Alfredo Pasta originated in Italy, where it is still cooked with the original recipe, perhaps varying the doses, but using only butter, cheese, and pepper. Over time, Fettuccine Alfredo has become a very popular dish in Italian-American restaurants in America, but the recipe has undergone variations, such as replacing butter with cream and often adding other ingredients, like chicken and/or broccoli. Practically, the name remains the same but the product has nothing to do with the original recipe.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All seasons
Ingredients for Fettuccine Alfredo
- 12 oz egg fettuccine
- 8 oz butter
- 8 oz grated Parmesan
- to taste salt
- to taste pepper
Preparation of FETTUCCINE ALFREDO
Cook the fettuccine in plenty of salted water.
While the pasta is cooking, melt the butter in a large pan over very low heat. If necessary, slightly lift the pan from the stove to ensure the butter melts without the risk of burning.
When the fettuccine are cooked, drain them, saving some of the cooking water. Put them in the pan with the butter and add a ladle of pasta cooking water. Mix quickly.
At this point, turn off the stove and add the grated Parmesan; mix well. Finish with a generous grind of black pepper and mix again to combine everything well.
Serve your Alfredo fettuccine hot.
Notes
To prepare Alfredo Pasta, fettuccine is usually used, which is the most common type of pasta for this recipe. However, we can also use other types of pasta, preferably long, such as spaghetti.
If you liked this recipe, you might also be interested in Pistachio Pasta with Bacon and Cream or Gorgonzola Pasta without Cream or Carbonara with Bacon.
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