BUTTER & PARMIGIANO CHEESE FETTUCINE AKA FETTUCCINE ALFREDO

Fettuccine al burro e parmigiano became famous as “Fettuccine Alfredo” thanks to an Italian restaurant located in Rome called Alfredo alla Scrofa, run by Alfredo di Lelio’s family.

History has it that the dish was originally created by Alfredo di Lelio himself in 1914.

The exact origin of the recipe is debated, but legend has it that Alfredo invented the dish as a gesture of love for his wife, Ines, who had lost her appetite during her pregnancy.

To get her to eat more, Alfredo prepared a dish of fettuccine seasoned with a generous amount of butter and Parmesan cheese, a combination that proved extraordinarily delicious and nutritious.

Fettuccine Alfredo quickly became popular among the restaurant’s customers and among the many tourists visiting Rome.

The dish’s fame grew further when international celebrities, including many Hollywood actors, visited the restaurant and tasted fettuccine prepared according to Alfredo’s recipe.

It is said that Mary Pickford and Douglas Fairbanks, two famous actors of the time, were so impressed with the taste of the dish that they brought it to the United States, thus contributing to its spread and international popularity.

In the United States, fettuccine with butter and Parmesan cheese became known as “Fettuccine Alfredo,” in homage to the restaurant and its creator.

The dish has continued to be loved and appreciated around the world, becoming a classic of international Italian cuisine.

Although modern versions may vary slightly in preparation, fettuccine Alfredo retains its essence of creamy, buttery, cheese-rich pasta.

Why You’ll Love This Recipe

• Simple Ingredients: Butter, Parmigiano, and fettuccine are all you need.
• Quick Preparation: Ready in under 30 minutes.
• Rich History: A timeless recipe originating in Rome, adored globally.
• Customizable: Optional garnishes of pepper and parsley for added flavor.

Fettuccine Alfredo Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 560 kcal

Ingredients

  

• Fettuccine: 12 ounces fresh or dried
• Unsalted Butter: 1 1/4 cups 2 1/2 sticks, cubed
• Parmigiano Reggiano Cheese: 1 cup grated (about 3.5 ounces)
• Coarse Salt: For pasta water
• Optional Garnishes: Freshly ground black pepper and chopped parsley

Instructions

 

• Prepare the Water
• Fill a large pot with water and bring to a boil. Add 1–2 tablespoons of coarse salt to flavor the pasta.
• Cook the Fettuccine
• Add the fettuccine to the boiling water. Cook al dente following package instructions (about 8–10 minutes for dried or 2–3 minutes for fresh). Stir occasionally to prevent sticking.
• Prepare the Sauce
• While the pasta cooks, place the butter in a large skillet over medium heat.
• Melt the butter completely, letting it brown slightly for a richer, nutty flavor. Reduce the heat to low.
• Drain and Toss
• Drain the fettuccine, reserving a small amount of pasta water.
• Transfer the pasta directly into the skillet with the melted butter.
• Add half of the grated Parmigiano Reggiano and gently toss the pasta to coat it evenly. Add a splash of reserved pasta water if needed to create a silky consistency.
• Serve
• Divide the fettuccine among serving plates.
• Sprinkle with the remaining grated Parmigiano Reggiano.
• Add freshly ground black pepper and chopped parsley, if desired, for extra aroma and color.