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There is a common misconception that fettuccine Alfredo is an Italian American dish. The origins of Alfredo however, date back to a 15th century Roman recipe featuring fettuccine, butter and cheese. The modernized version was created in Rome during the early 1900s by a man named Alfredo di Lelio. The recipe was perfected at his restaurant, Alfredo Alla Scrofa and featured fresh made fettuccine, butter and Parmigiano-Reggiano. These three simple ingredients are the way it is still made in Rome today and the authentic way to make it. There is no cream, garlic or other nonsense in the true Alfredo recipe!

Check out the video below to watch how Alfredo alla Scrofa still prepares this dish today! This recipe serves 6 people. 

Ingredients:

For the fresh pasta:

  • 250 g 00 flour
  • 250 g semolina 
  • 7 eggs

For the Alfredo sauce:

  • 120 g unsalted butter
  • 210 g grated Parmigiano-Reggiano
  • Kosher salt to taste

Process:

  1. To start, make the pasta by combining the flours together and pouring them out onto a work surface. Create a well in the center and pour in the eggs. 
  2. Using a fork, break the yolks and stir in the flour until combined. 
  3. When dough begins to form, start using your hands to knead. Continue kneading for about 7-8 minutes. 
  4. When you have a smooth ball of dough, cover it with a towel or plastic wrap and let it rest for 30 minutes.
  5. After the resting period, divide the dough into two pieces and sprinkle them with semolina. 
  6. Using a pasta machine, begin to roll out the dough until it’s about 1/8 inch thick. 
  7. Repeat the same process for the other piece of dough and then cut your pasta into fettuccine. Roll into little nests and gather your ingredients for the Alfredo sauce.
  8. Pass the grated Parmigiano-Reggiano through a sieve to make sure it is finely grated.
  9. Cover a warmed serving dish with a layer of Parmigiano and butter.
  10. In a pot of salted, boiling water, cook the pasta until al dente. Note: The pasta will cook for only about 30 seconds.
  11. Transfer the cooked pasta to the cheese/butter plate using tongs. Note: It is important to make sure the pasta is very wet so that the pasta water helps incorporate the butter and cheese. Reserve additional pasta water in case you need it. 
  12. Stir vigorously to thicken the pasta sauce. Note: This process is shown in the video. There should be enough salt in the pasta water to season this dish but you can salt to taste additionally if needed. 
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