Prep 5 mins
Cook 5 mins
Recipe courtesy of Russell Bellanca, owner of Alfredo’s of Rome. The Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite. Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. At the Alfredo restaurants, the fettuccine noodles are made fresh daily from a mix of three different flours, durum and organic eggs. For home use, however, the cook can purchase fresh fettuccine noodles at most supermarkets and deli's.
- 1 lb fresh very thin fettuccine
- 6 ounces unsalted butter
- 6 ounces parmigiano-reggiano cheese, grated (aged 24 months)
- Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes.
- At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
- Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation.
- Cheese lovers may want to sprinkle additional grated cheese on top.
the addition of freshly grated nutmeg to this sauce brings it to another level!! A must in white sauces!
I just made this recipe myself & added cut up chicken tenders & fresh baby spinach. I also sauted finely chopped onion & garlic, then reduced 1/4 cup of white wine before adding the cream....very, very good!!! This I will have again & again!
Great fettuccine alfredo!!! Loved that this is lightened by not needing to add the cream!! I made 1/2 of the recipe, as the fresh refrigerated fettuccine was a 9 oz. package. I served this with a lemon and herb marinated grilled chicken breast, garlic bread and salad for a wonderful dinner. Thanks for sharing the recipe Annacia!!! Made for Stars Tag Game.