Three ingredients are all you need for authentic Fettuccine Alfredo. It’s a dish that just goes to show you can’t beat simplicity!
Fettuccine Alfredo started off as the desperate attempt of Roman restaurant owner, Alfredo di Lelio, to find something that his pregnant wife, who had lost most of her appetite due to pregnancy, would be able to eat. So, he added some Parmigiano cheese to an everyday Italian dish, fettuccine al burro, and she couldn’t stop eating it! He introduced the dish onto his restaurant’s menu in 1914.
The real authentic Fettuccine Alfredo recipe from Alfredo di Lelio calls for 250g of butter and 250g of grated Parmigiano cheese per 500g of fettuccine. (Of course, you can use a little less if you want)
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Servings: 4 people
Ingredients
- 500g Pasta Panarese Fettuccine
- 250g unsalted butter
- 250g Gennari Parmigiano-Reggiano Cheese,freshly grated
- 1/2 – 1 tsp salt (to taste)
- Porcini mushrooms optional
Instructions
- Fill a large pot with water and heat over high heat until boiling. Once the water boils, add a good dash of rock salt and the fettuccine. Cook only until al dente. (You can always check the cooking time on the back of the pack, just note the cooking time counts from the time the water is boiling again with the pasta inside)
- While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides. (add optional porcini mushrooms)
- Drain the pasta (reserving the water) and transfer the pasta to the skillet with the melted butter.
- Add a 1/2 tsp salt and toss the pasta with a tongs to combine (non-stick, silicone tongs work best).
- Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
- Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
- Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)
- Taste the pasta, plate up with some freshly grinded pepper.
- Serve immediately.
- Serve with a glass of your preferred Wine