Fettuccine Alfredo is a Roman-origin recipe that gained fame thanks to Mr. Alfredo Di Lelio, a trattoria owner, who prepared it to celebrate the birth of his firstborn in the early 1900s, intending to provide a natural “restorative” to his wife, exhausted from childbirth.
His fettuccine became a success and defined his career as a restaurateur, becoming almost an emblem during the Roman dolce vita period. Even today, tourists from around the world gather at the “Il vero Alfredo” restaurant managed by Mr. Di Lelio’s descendants to enjoy the famous Fettuccine Alfredo.
It is a very simple and irresistible dish, quick to prepare, made with few ingredients but very tasty, suitable for all occasions.
Read on to learn how to make Fettuccine Alfredo with the recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 0.8 lbs egg fettuccine
- 10 tbsps butter
- 1.5 cups grated Parmesan cheese
- salt
- pepper
Preparation of Fettuccine Alfredo
Cook the pasta in plenty of salted boiling water.
In a large pan or wok, melt the butter.Drain the pasta al dente, setting aside some cooking water.
With the heat off, add the fettuccine to the melted butter and mix with the grated cheese.Turn the heat back on and toss the pasta, adding a little cooking water at a time, until a creamy sauce is obtained.
Salt, pepper, and serve your Fettuccine Alfredo immediately.
Notes
If you want to make the fettuccine at home, don’t miss the tried-and-tested egg pasta recipe found by clicking HERE.
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