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Authentic Italian Fettuccine Alfredo

This Roman version of Alfredo is simpler, easier and lighter than the Americanized version, but still has all the rich, cheesy deliciousness you crave.

Guess what? What you’ve known and loved as fettuccine Alfredo might not be “real” fettuccine Alfredo. That thick creamy sauce that we dip into at Olive Garden and other Italian restaurants isn’t the original.

What Is Authentic Fettuccine Alfredo?

The original recipe, which was invented in Rome by a man named, of course, Alfredo, uses only pasta, butter, and Parmesan cheese. No milk, no cream, no garlic, no nutmeg, and no flour to thicken it all. (If you’re interested in learning more about Alfredo and how his dish became so famous, check out this article from Saveur magazine.)

Want a non-traditional take on Alfredo? Try my Greek Yogurt Alfredo Sauce. It’s similar to the American version, but with healthier yogurt instead of heavy cream.

Making Italian Alfredo

Perhaps even better than the teeny number of ingredients is the fact that there’s no sauce to “make.” Similar to pasta carbonara, all you do is toss the ingredients with hot, just-drained pasta and a little pasta cooking water. The butter and cheese melt and, voila! You’ve quickly made a simple, silky sauce that’s super flavorful.

Note that it’s best to use freshly finely grated or shredded cheese here. The finer the cheese, the easier it’ll melt, the smoother your sauce. Some will tell you it’s also important to use fresh pasta, but I say use whatever you like best.

And as they say in Rome, mangia!

Podcast Episode: Making Fettuccine Alfredo

Listen to me explain briefly about how to make this pasta, with some great tips along the way, by clicking the play button below:

Listen to more Recipe of the Day episodes here.

Print

Authentic Italian Fettuccine Alfredo Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian

DESCRIPTION

This Roman version of Alfredo is simpler, easier and lighter than the Americanized version, but still has all the rich, cheesy deliciousness you crave.


Ingredients

Units Scale
  • 6 Tbsp. unsalted butter, cut into 10 to 12 slices
  • 3 oz. finely grated or shredded Parmesan cheese (about 1 and 1/3 cup if freshly grated), plus more for serving
  • 1/43/4 tsp. salt
  • 12 oz. uncooked fettuccine (or 1 lb. fresh fettuccine)

Instructions

  1. In a large bowl, combine the butter, cheese, and ¼ teaspoon of the salt.
  2. Cook the fettuccine according to package directions. Drain, reserving 1 cup of the pasta cooking water, then immediately add the drained hot pasta to the bowl with the butter mixture.
  3. Add ¼ cup of the pasta cooking water and toss vigorously until the butter is melted and a creamy sauce forms, adding more water as desired. Add more salt to taste.
  4. Serve with additional cheese on the side.

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