Authentic Fettuccine Alfredo

Ingredients You’ll Need

Authentic fettuccine Alfredo is super simple and only made with four ingredients. That’s it! Because this recipe uses so few ingredients, it is worth it to only use the highest quality ingredients.

• Fettuccine – High-quality Italian noodles work best. You’ll find these noodles dried in “nest” shapes in specialty markets. They are lighter in color than your typical supermarket noodle and have a slight texture to them (see picture) which helps the sauce cling to them. You can use tagliatelle as an alternative to fettuccine since it closely resembles the texture and shape of the original pasta

• Salt – If you salt the pasta water right, there will be no need to season with salt later on in the process. You want the pasta water be as salty as sea water. If you aren’t comfortable with salting your pasta water to taste, you can always add a couple teaspoons to the water and then season the pasta with a little salt after it has been prepared.
• Butter – Use a high-quality, creamy butter. American, European, or Irish cream butter will all work great. Obviously the better the butter, the better the sauce will be.
• Parmigiano Reggiano – No substitutions. Parmigiano Reggiano is NOT parmesan cheese. Parmesan cheese is an American imitation of Parmigiano Reggiano. If salting your pasta water to taste feels overwhelming, simply add a couple of teaspoons of salt to the water, and season the pasta with a little more salt after cooking if needed

Ingredient Additions and Substitutions

If you want to keep this truly authentic, I would not change much. That is the whole point of this recipe. It is all about a short ingredient list and the right technique.

That said, here are a few helpful notes:

• Tagliatelle instead of fettuccine: This is the best pasta swap if you need one.
• European or Irish butter: Great choice if you want a richer flavor.
• Freshly grated Parmigiano Reggiano only: I would skip pre-shredded cheese because it does not melt as smoothly.
• Chicken, shrimp, or vegetables: Not traditional, but you can absolutely serve them on the side or add them if that is what your family likes.
• Black pepper: Not required, but a little on top is good if you like it.

I would not use heavy cream, cream cheese, or garlic powder in this version if you are going for Authentic Fettuccine Alfredo.

How to Make Authentic Fettuccine Alfredo

1. Boil the pasta – Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Before draining, scoop out some of the pasta water and set it aside.

2. Melt the butter – While the pasta cooks, melt the butter over low heat in a large skillet or wide pot.

3. Toss the pasta with butter, cheese, and pasta water – Add the hot drained pasta to the melted butter. Sprinkle in the Parmigiano Reggiano a little at a time, tossing constantly and adding splashes of hot pasta water as needed.

4. Keep tossing until creamy – Continue tossing until the cheese melts and the sauce turns silky and coats every strand of pasta.

5. Adjust the texture – Add a little more cheese if it seems too thin or a little more pasta water if it seems too thick.

6. Serve right away – This pasta is best hot and fresh, with extra Parmigiano Reggiano on top if you want it.

Recipe Tips

• Use freshly grated Parmigiano Reggiano for the smoothest sauce.
• Save more pasta water than you think you need because it helps you control the texture.
• Keep the heat low so the cheese melts smoothly instead of clumping.
• Toss, don’t rush because the sauce needs a minute to come together.
• Serve immediately since this pasta is at its best right after it is made.
• Choose quality ingredients because there is nowhere for them to hide in a 4-ingredient recipe.
• Pro Tip: One easy way to know if the Parmigiano Reggiano is authentic is to look for the seal of authenticity. True Parmigiano Reggiano will have a red seal that says “Protected Designation of Origin” or “Denominazione d’Origine Protetta” (DOP) if you are in Italy. I always buy my Parmigiano Reggiano from Costco. If you look in the picture below, you can see the seal.

Why There’s No Cream

The original Roman recipe skips the cream entirely. Instead, the creamy texture comes from melting Parmigiano Reggiano and pasta water into the butter. If you want extra creaminess, simply add more cheese and a bit more pasta water—no cream needed!

Yes, there are many, many recipes out there that add cream or even egg yolks for thickening. Even recipes that come from Italy. These recipes have been adapted and have evolved from the original.

Notes from Ines Di Lelio (Manager of Il Vero Alfredo)

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).

Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome. In 1943, during the war, he sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio decided to reopen with his son Armando. His restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”) whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me. The famous “gold cutlery” (fork and spoon gold) was donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).

See the website of “Il Vero Alfredo” (also about franchising news). I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand . “Il Vero Alfredo – Alfredo di Roma”. I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

– Best regards Ines Di Lelio (Il Vero Alfredo)