The Original Fettuccine Alfredo Recipe

The Original Fettuccine Alfredo Recipe

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Walk into any restaurant and ask for an authentic, hearty helping of the original Fettuccine Alfredo recipe and you can be sure to get a smile and a “Would you like garlic bread with that?” Walk into any Italian restaurant in Italy, and ask for an authentic, hearty helping of Fettuccine Alfredo and you can be sure they will have no idea what you are talking about.

This is an Italian dish by origin, or at least it is said to be. But this is no dish you can count on finding on your next vacation to Italy. Though there are a few restaurants who have claimed the dish as their own, there is indeed a Roman man named Alfredo who is said to have created this dish by accident. Yep, by accident after preparing it for his wife who was feeling under the weather. Who wouldn’t feel better after a delicious dish like this?

What does heavy cream sauce and sometimes peas have to do with being sick? Well, the Italian version of this recipe is actually quite simple. So simple in fact, it is something that people who are feeling under the weather often eat – a simple plate of pasta with butter and eggs. But on this day, Alfredo seemed to have a heavy hand and added a bit too much butter and a bit too much Parmigiano cheese, making its way overseas and into Americans hearts!

Ingredients for the Original Fettuccine Alfredo Recipe
¾ pounds fresh fettuccine (made with egg)
½ pound grated Parmigiano Reggiano
½ pound of butter
salt & pepper

Preparation for the Original Fettuccine Alfredo Recipe
Bring a large pot of salted water to boil. Add your fresh fettuccine. Take a few ladles of the boiling, glutenous water and set aside in a bowl. Strain the pasta but leave a few tablespoons of the hot water to make sure the pasta doesn’t stick together. Add your butter and grated Parmigiano Reggiano into a bowl with 1 ladle of the boiling water set aside. Mix well until you form a smooth cream. Add more of the water if necessary. Add your pasta and creamy mixture into the pot. Mix well. Add as much salt and pepper as you like. Serve warm.

So, who is this Alfredo? There are two restaurants in Rome that claim they are the inventors of Fettuccine Alfredo – the Alfredo alla Scrofa and the Il Vero Alfredo all’Augusteo. You will have to find out for yourself.

Wine Pairing for Fettuccine Alfredo: Chardonnay or Sauvignon