Recipe: Adapted from Memorie Di Angelina
Fettuccine Alfredo is an extremely popular Italian-American dish. Many do not realize that although it is so common in America, this dish is surprisingly very rare in Italy! This famous pasta dish was actually created over a century ago in 1914, by Alfredo di Lelio which is where it got its name. At the time, he was trying to create a pasta his pregnant wife would enjoy. In Italy, this dish is referred to as “Pasta al Burro,” which means pasta with butter. Creams are not generally used to make pasta sauces in Italy because they can become too thick, but this recipe yields a perfectly creamy sauce that is not too watery and not too thick! This quick and easy Fettuccine Alfredo recipe only requires 3 main ingredients and is sure to have your family coming back for seconds, and even thirds!
- 1 lb. of egg fettuccine
- 1/2 lb. butter, preferably “European style”
- 1/2 lb. freshly grated imported parmigiano-reggiano cheese
- Salt, to taste
- A grinding of fresh pepper (optional)
All you need: Fettuccine, Parmigiano Reggiano, and butter
1. Boil a large pot of water on high heat. While the water is heating, melt butter in a skillet slowly on medium heat so that it melts but does not brown.
3. Salt the water once it comes to a boil. Add the fettuccine. Cook pasta for 2-3 minutes until al dente. Drain water and pour the fettuccine into the skillet.
4. Add a pinch of salt and mix. Add a heaping handful of cheese and a ladleful of the pasta water and continue mixing. Continue adding cheese until 1/2 lb has been added. Add more pasta water if needed so that the consistency of the cheese is a creamy sauce, not too watery, and not too thick.
5. Add pepper if desired. Serve the fettuccine immediately so that it does not become tacky.