PASTA ALFREDO (PASTA WITH BUTTER AND PARMIGIANO CHEESE) NOT A TYPICAL ITALIAN DISH
Fettuccine Alfredo is one of the most popular pasta dishes in the United States and has been a true symbol of Italian cuisine for several generations of Americans.
Even today they can be found in overseas restaurants – fewer and fewer – and among supermarket shelves, either as a ready-made sauce or packaged with pre-cooked pasta.
Yet they are virtually unknown in our country (or at least outside Rome).
The “birth” of the dish
The name given to this dish is by no means posthumous, as some might think, but reveals its all-Italian origins.
The famous Fettuccine Alfredo were in fact born in Rome by Alfredo Di Lelio in 1908 in his mother Angelina’s trattoria in Piazza Rosa, where the Galleria Alberto Sordi stands today.
Their birth is described as follows by the descendants, “It all began when his wife Ines gave birth to their firstborn son. She was very prostrated after giving birth to baby Alfred II, and her husband, concerned about her health, did everything he could to restore her strength with healthy and nutritious foods.
It was here that the idea for the dish that would later become world famous was born.
With his own hands he prepared her fettuccine pasta kneaded in semolina and seasoned with the freshest butter and Parmesan cheese.
After that he made a prayer to St. Anne (patroness of parturients) and served this dish to Ines, telling her, ‘If you don’t like them, I’ll eat them!’
She not only ate them with pleasure, but even suggested that he add them to the menu of their small restaurant.”
Why You’ll Love This Recipe
- Simple Ingredients: Just pasta, butter, and Parmigiano Reggiano come together for a rich and satisfying dish.
- Quick to Make: Ready in less than 20 minutes, perfect for a weeknight meal.
- Timeless Tradition: A true symbol of Italian-American cuisine with a fascinating origin story.
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4–6
Ingredients
- 1 lb. dried fettuccine (or other pasta like gomiti)
- ½ lb. (2 sticks) unsalted butter
- ½ lb. finely grated Parmigiano Reggiano cheese (about 3 ¼ cups)
Step-by-Step Method
1. Cook the Pasta
- Bring a 6-quart pot of salted water to a boil.
- Add fettuccine and cook, stirring occasionally, until pasta is al dente (about 8 minutes).
2. Prepare the Butter Base
- While the pasta cooks, cut the butter into thin pats and place them on a large, warmed platter.
3. Combine and Toss
- Drain the pasta, reserving ¾ cup of pasta water. Place the hot pasta over the butter on the platter.
- Sprinkle the grated Parmigiano over the pasta and drizzle with ¼ cup of the reserved pasta water.
- Using a large spoon and fork, gently toss the pasta with the butter and cheese. Lift and swirl the noodles, incorporating melted butter and cheese from the edges of the platter.
- Add more pasta water as needed to create a smooth, creamy sauce.
4. Alternate Quick Method
- For faster preparation, bring the reserved ¾ cup pasta water and butter to a boil in a large skillet.
- Add the pasta and sprinkle with cheese. Toss with tongs over medium-low heat until creamy and coated (about 2 minutes).
5. Serve
- Serve immediately on warmed plates for the best texture and flavor.
Tips
- Use Fresh Ingredients: Opt for high-quality Parmigiano Reggiano and unsalted butter for an authentic taste.
- Pasta Water Magic: Reserved pasta water is key to emulsifying the sauce and achieving a silky texture.
- Warm Plates: Serving on warmed plates helps keep the dish hot and creamy.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 16 g |
| Carbohydrates | 50 g |
| Fat | 27 g |
| Saturated Fat | 15 g |
| Sodium | 320 mg |
Buon Appetito! Enjoy the simple elegance of Fettuccine Alfredo, a dish that embodies the essence of Italian-American culinary tradition while paying homage to its Roman roots.
Fettuccine Alfredo Recipe
Ingredients
- 1 lb. dried fettuccine but you can use other types of pasta, I use Gomiti
- 1/2 lb. unsalted butter 2 sticks
- 1/2 lb. finely grated Parmigiano Reggiano Cheese about 3 1/4 cup
Instructions
- Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.
- Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.
- Sprinkle grated Parmigiano over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.
- Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.)
- Work in any melted butter and cheese that pools around the edges of the platter.
- Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 12″ skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)
- Serve the fettuccine immediately on warmed plates.
