Alfredo Pasta, the traditional recipe, made with only 4 ingredients, fettuccine, parmesan cheese, butter and fresh black pepper. 15-20 minutes and Dinner is served.
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. It makes the best quick and easy dinner recipe.
Table of Contents
Recipe Ingredients
- Parmesan cheese – freshly grated
- Butter – salted
- Pasta – fettuccine or linguine are my favorites
- Black Pepper
- Salt – the only salt that should be added is to the boiling water to cook the pasta
Because there are only a few ingredients used in this recipe, it’s always best to choose good quality ingredients. You will notice in this authentic recipe there is no garlic parsley, heavy cream, chicken or broccoli.
Just a few ingredients and a lot of flavor!
What is authentic Parmesan?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
Why grate your own Parmesan Cheese?
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A couple of reasons it’s better to grate your own. It’s cheaper and it tastes so much better. Packaged cheese tends to have a coating to keep the cheese from sticking together. Not a good thing.
You can grate your own cheese with either a Cheese Grater or by placing chunks in your Food Processor and just pulsing a few times until coarsely ground.
Freshly ground parmesan cheese can be kept in a plastic bag or airtight container and stored in the fridge for up to two weeks. You can also store it in the freezer for up to 18 months.
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.
How to make it
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 reserved pasta water (about 3-5 tablespoons).
On low medium heat, simmer and whisk together to make a cream.
Add the drained cooked 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.
How to Cook Pasta
Always buy a good pasta and cook till al dente, if it is a good package following the cooking time on the box is a good idea. No need to throw it against the wall, taste one to see if its cooked.
Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.
Calculate about 5g (1 teaspoon) of salt for every litre (quart) of water. Add the salt only when the water has reached a boil and never before.
What is the origin of Fettuccini Alfredo?
It 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. 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. A much heavier and not so delicious dish in my opinion!
How to store it
I can’t imagine there being any leftovers, but if there are it should be stored in an airtight container in the fridge. Reheat the leftover on the stovetop add a little water and extra parmesan cheese, heat on medium heat until heated through.
So if you are craving Fettuccine Alfredo why not try it the Traditional way without the cream!? Buon Appetito!
More Traditional Pasta Recipes
Traditional Alfredo Pasta
Ingredients
- 1 cup freshly grated Parmesan Cheese (divided)
- 1/2 cup butter (divided)
- 2 cups long pasta (I used fettuccine)
- 2-3 dashes 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/ 3-5 tablespoons (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
Nutrition
DeVona says
THANK YOU for this recipe!!! I have always HATED Alfredo sauce. It’s heavy, gloppy, just gross. And THEN we went to Italy! We checked in to our Air BnB in Rome and then walked across the street for dinner. Alfredo’s on via della Scroffa. We asked the waiter what he could suggest. He almost laughed and told us ‘This is Alfredo’s, the birthplace of Alfredo pasta.” I commente that I didn;t care much for Alfredo sauce. He asked if we had ever had it in Italy. Saying No, he convinced us that it’s different and we should try it. OH MY GOSH!!! They bring a tray to our table and toss the pasta with nothing but butter and parmesan cheese. It was incredible!! We loved it so much that we went back a 2nd time before leaving 4 days later. 4 years later, when we returned to Italy, the only thing in Rome that was a must was Alfredo’s on via della Scroffa! We actually ended up taking a class with the chef! We made our own pasta and then were served our meal with the pasta that we had made. I will never have “American” Alfredo sauce. It’s terrible and nothing like traditional Alfredo!
Rosemary says
Hi Devona, thanks so much, yes I always felt that way about Alfredo sauce before too. How wonderful taking a pasta class. Take care!
Tabitha says
Made this for my mom and I tonight, neither of us could believe how easy and absolutely delicious this dish was. The only addition I did was used Kerry Gold butter with garlic and herbs and added some sliced mushrooms. I will be making this over and over again.
Rosemary says
Hi Tabitha, thanks so much, so glad you and your Mom enjoyed it. Great idea with the mushrooms and herbs. Take care!
Susan Smith says
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.
Rosemary says
Hi Susan, thanks so much, so glad you enjoyed and you could share with your Mom. Parmigiano Reggiano is perfect. Happy New Year.
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.
Rosemary says
Hi Beth, sorry it didn’t work out for you, are you sure you didn’t add too much pasta?
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!
Rosemary says
Hi Ben, thanks you are absolutely correct. I updated the recipe card.
Jamie says
You updated the recipe to say “1/2 a ladle is 3/4 ladle”. I”m assuming you mean 3/4 cup??
Rosemary says
Hi Jamie no actually I mean a ladle which by measuring mine it would be about 3-5 tablespoons. Hope that helps.
rebecca says
i love all your recipes…so good and easy…keep them coming…and i live in Canada!!
Rosemary says
Thanks so much Rebecca, I can’t wait to be able to come back! Take care.
Sabrina says
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!
Rosemary says
Hi Sabrina, thanks so much, glad you enjoyed it. Take care.
Nancy says
I received “Authentic Italian Dessefts” yesterday
You have a winner….can’t wait to try some of your recipes
Rosemary says
Hi Nancy, thanks so much, I hope you enjoy the book.
Georget says
I oedered your book. I am sitting on the end of my chair.waiting.
Rosemary says
Hi Georget, haha thanks so much. I hope you enjoy it! 🙂
Ines Di Lelio says
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
Rosemary says
Hi Ines, thank you so much. What a wonderful story!
Rosalie Cheslock says
Thank you