Pasta Alfredo

Pasta Alfredo

         The traditional pasta recipe only calls for five ingredients, including salt and pepper.

Prep:10 mins
Cook:15 mins
Total:25 mins

Alfredo di Lelio at his eatery Alfredo's invented the traditional fettuccine Alfredo in 1914. Fettuccine Alfredo is an emulsion of butter, pasta water, and Parmigiano Reggiano, like other famous Roman pasta dishes cacio e pepe and spaghetti alla carbonara.

There is a rumour that in 1927, while on their honeymoon in Rome, American movie stars Douglas Fairbanks and Marie Pickford consumed fettuccine Alfredo. When they got back to Hollywood, they started making it for their pals since they enjoyed it so much. From there, the dish's appeal in America skyrocketed. However, American chefs began adding heavy cream to their recipes to replicate the velvety flavour and texture of Italian cuisine because American-made butters and cheeses have less milk fat than their European counterparts.

Use only finest materials:

Although jarred Alfredo sauce is now widely available in American supermarkets, the authentic Roman recipe is easy and quick to make at home. It is preferable to utilise the highest quality items you can locate because there are so few ingredients. Look for Parmigiano Reggiano cheese in a block, Président or Plugra-style European butter, and high-quality dried or fresh pasta.

The sauce is emulsified and given a velvety texture by gradually whisking in the butter and cheese with the pasta water. With the exception of freshly ground pepper, it doesn't require a side dish, but you may serve it with a straightforward arugula salad and crusty bread to sop up any surplus sauce.


  • Halal salt
  • 1 pound of fresh fettuccine or another long pasta, such as linguine or pappardelle
  • Unsalted butter, diced into small pieces, 4 ounces (1/2 cup).
  • 1 cup freshly grated Pecorino Romano or Parmigiano Reggiano cheese
  • fresh black pepper, for use while serving


Step 1:

Gather the ingredients.

    Step 2:

    Bring water in a big pot to a boil. Taste the water after liberally seasoning it. It ought to have a saltwater flavour. When the pasta is al dente, add it and cook it as directed on the package.

    Step 3:

    Before draining the pasta, set aside 1 cup of the water.

    Step 4:

    Reintroduce to the same saucepan over low heat 3/4 cup of the pasta water that was saved. Butter should be added gradually, a few bits at a time, and whisked until melted before continuing.

    Step 5:

    As you whisk to melt the cheese, add a bit at a time. A smooth, thickened texture for the sauce should start to develop. Before adding additional, make sure there aren't any visible cheese chunks.

    Step 6:

    Pasta should be added to the pot and stirred with tongs for approximately a minute, or until well-coated and the sauce is silky and smooth. In order to thin, use the remaining 1/4 cup of pasta water. Add freshly ground pepper to finish. Serve right away.

    Recipe Tips

    Use the most high-quality goods you can find while making a recipe with just three ingredients. Higher fat content in European-style butter results in less water, greater taste, and a creamier texture. Instead of pre-grated cheese that uses anti-clumping stabilisers to prevent the necessary emulsification of the sauce, choose a wedge of Parmesan cheese to grate at home or cheese that has just been freshly grated at the shop.

    The optimum time to eat this dish is right away. The sauce may break, which would imply that the oil would separate from the milk solids, defeating the purpose of this straightforward recipe and rendering the creamy component useless. Leftovers can be warmed in the microwave on 50% power for 1 minute. Although it won't look as enticing, it will still taste good.

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