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Traditional Alfredo Pasta

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 Alfredo Pasta, the traditional recipe, made with only 3 ingredients, fettuccine, parmesan cheese and butter. 15 minutes and Dinner is served.

fettuccine alfredo in a black panAlfredo Pasta

One thing about this recipe you have to make it and serve it, you don’t want it to get cold and then it dries up and the creaminess is gone. So it’s a good thing it only takes about 10 minutes to make.

After I served it again, because you know I need the photos to look how I want them to.

And also because the first time I made it my daughter wasn’t home and she wanted to try it.

What was her response? “Yeah it’s good, but now I know why it isn’t popular in Italy”. Some people just don’t understand!

alfredo pasta, butter in a black pan

Melting half the butter.

butter and parmesan mixed for alfredo pasta

Half the butter and Parmesan melted together.

This is definitely a pasta dish for Parmesan lovers and yup I’m one of those. This dish is actually made in Italian homes, when a quick and easy pasta dish is required.

Hot pasta is tossed with a little butter and sprinkled with Parmesan Cheese. Pasta Alfredo is just a richer version of this.

So I guess that is why the Italian said he liked it. It reminded him of something his mother used to make, so that’s a good thing!

More Traditional Italian Recipes

Traditional Italian Buccala with Chickpeas

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Traditional Italian Breakfast Cookies

Italian breakfast cookies front photo in a grey box and 3 in front

Classic Carbonara

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Fettuccine Alfredo

fettucine alfredo in a black pan

Fettuccini Alfredo originated in Rome by Alfredo di Lelio. He made this dish for his wife Ines who was pregnant with her third child. She craved something that would give her and her baby a delicious taste and energy. And it worked.

So how did it become famous in North America? 

Apparently in 1927 Mary Pickford and Douglas Fairbanks, on their honeymoon dined at Alfredo di Lelio’s Rome restaurant.

They absolutely loved his Fettuccine Alfredo and when they returned back to the United States they couldn’t speak more highly of this delicious creamy Pasta Dish.

alfredo pasta on a fork

Then in 1966, the Pennsylvania Dutch Noodle Company started to market their “Fettuccine Egg Noodles”.

Although their recipe included cream and Swiss cheese together with Parmesan and Butter.

 So if you are craving Fettuccine Alfredo why not try it the Traditional way without the cream? Buon Appetito!

up close fettuccine alfredo

fettuccine alfredo in a black pan

Traditional Alfredo Pasta

Rosemary Molloy
Alfredo Pasta, the traditional recipe, made with only 3 ingredients, fettuccine, parmesan cheese and butter.  15 minutes and Dinner is served.
4.6 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish, Pasta
Cuisine Italian
Servings 3 servings
Calories 491 kcal

Ingredients
 
 

  • 1 cup freshly grated Parmesan Cheese (divided)
  • 1/2 cup butter (divided)
  • 2 cups long pasta (I used fettuccine)
  • black pepper to taste

Instructions
 

  • In a large pot of boiling salted water cook the fettuccine al dente.
  • in a medium pan add 1/2 the butter, 1/4 cup Parmesan cheese and 1/2 -1 ladle of hot pasta water (about 3-5 tablespoons). On low medium heat, whisk together to make a cream.
  • Add the drained pasta, another 1/2-1 ladle of hot pasta water (or a little more if needed) the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately, sprinkle with parmesan cheese and black pepper.  Enjoy!

Notes

*1/2 a ladle is approximately  3/4 ladle.

Nutrition

Calories: 491kcalCarbohydrates: 1gProtein: 13gFat: 40gSaturated Fat: 25gCholesterol: 110mgSodium: 779mgPotassium: 41mgVitamin A: 1235IUCalcium: 379mgIron: 0.3mg
Keyword easy alfredo pasta, fettuccine alfredo
Tried this recipe?Let us know how it was!

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  1. Susan Smith says

    5 stars
    Made this for dinner tonight and it was delicious. I couldn’t find Parmesan cheese to grate fresh but I did find authentic Italian Parmigiano Reggiano. I’m not sure how much difference it would make, but we thoroughly enjoyed our meal and even had enough to share with Mom.

    Reply

  2. Beth Wilson says

    Sorry. This was not good at all. A colossal miss. I went exactly by the recipe, crossed my I’s and dotted my T’s. I have no idea what happened, but the sauce was non-existent. I use good quality ingredients, including real butter, so I have no idea what went so horribly wrong.

    I appreciate you sharing your recipes and everyone has different experiences with everything from products to food, to recipes. My experience trying this recipe, was forgettable.

    Reply

    • Ben G says

      Chances are, you didn’t use enough pasta water. This is a very good recipe for authentic Alfredo, but “ 1/2 a ladle” is a pretty silly measurement for a recipe site. Step into 10 different kitchens and you’ll probably get 10 different sized ladles.
      I would encourage you to try it again and just add more hot pasta water a little at a time during the toss stage until you get a nice emulsion. Good luck and also, kudos to the recipe author for keeping the Alfredo authentic!

      Reply

  4. Sabrina says

    5 stars
    Wow!! It’s amazing what 3 little ingredients can do! I did not have fettuccine or freshly grated parmesan, BUT… and I think this goes to show how wonderful this recipe is… using angel hair spaghetti and grated cheese, this still came out spectacular! I will be grabbing some freshly grated parm the next time we’re at the market shop I can try that as well. I’m sure we’ll be even more blown away. Thanks for this!

    Reply

  7. Ines Di Lelio says

    5 stars
    HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo” (also about franchising news).
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

    IN ITALIANO

    STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA

    Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
    Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
    Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
    Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
    Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
    Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
    Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
    Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
    Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
    Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
    Ines Di Lelio

    Reply

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