Fettuccine Alfredo
The original Alfredo sauce was created by Chef Alfredo di Lelio in Rome. Authentic Italian Alfredo is much lighter in consistency than the American version, which is made with cream and often feels too heavy. In addition, restaurant versions are frequently made with processed sauces containing preservatives, making them even heavier and harder to digest. When all you need is butter and fresh Parmesan, it’s easy to make a light and authentic Alfredo at home — quick, simple, and delicious.
The original recipe traditionally uses equal parts butter and Parmesan, but you’ll also find variations that lean more heavily on the Parmesan. I prefer the latter for a more pronounced Parmesan flavor. Experiment with this recipe and discover your favorite way to prepare Alfredo.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 1x
Ingredients
1/2 - 1 cup fresh grated Parmesan cheese, finely grated — not pre-shredded
1/2 cup (1 stick) good butter — hand-churned, farm butter, like Delitia or Kerrygold
Sea salt or Celtic salt and freshly ground black pepper
1 pound of fettuccini
Instructions
Cook the pasta:
Bring a pot of salted water to a boil. Cook the pasta until al dente, about 1.5 to 2 minutes less than the time stated on the package directions.
Warm the bowl:
While the pasta is cooking, place the butter in a serving bowl and put it in the oven on low heat to warm the bowl and soften (or melt) the butter. This will make it easier to toss with the pasta later. It doesn't need to melt completely — just be sure it doesn’t sizzle.
Add the pasta:
When the pasta is ready, strain the pasta and add it to the bowl with the butter.
Mix and add the Parmesan:
Toss the pasta and butter together well. Add about half of the Parmesan, mix thoroughly, then add the rest of the cheese and toss again.
Season:
Season generously with freshly ground black pepper — et voila! You'll have an authentic, light Alfredo in minutes.
Notes:
This dish is best served immediately, so plan your meal around it. For example, serve your first course first, then prepare the pasta. Or, as the Italians often do, serve the pasta first and follow with a salad.
Find it online: https://returntothetable.com/fettuccine-alfredo/