Fettuccine «Alfredo»: The Original Recipe
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Cook Time
15 mins
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Total Time
15 mins
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Course
Main Course, Soup
Fettuccine «Alfredo»: The Original Recipe
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 500 g egg Fettuccine 1 lb, if homemade, use 5 eggs
- 250 g butter 1/2 lb, preferably cultured European style
- 250 g Parmesan Cheese freshly grated, imported, 1/2 lb
- salt to taste
- black pepper optional, fresh grinding
Instructions
- Put a large pot, filled with water, on high heat. While the water is heating up, melt the butter in a skillet over very gentle heat, making sure that the butter just melts without coloring at all. Turn off the heat.
- When the water comes to a boil, add a good pinch of salt and the noodles. Cook only until quite al dente, typically 2-3 minutes for store-bought fettuccine, a bit less for the freshly made kind.
- Now drain and transfer the fettuccine to the skillet. Add a pinch of salt and mix vigorously with a fork and spoon, or with some long tongs. Add a handful of cheese and a ladleful of the pasta water and mix again, then more cheese and mix, until the cheese has been used up. Add a bit more pasta water if and when needed—the cheese should melt into a smooth, creamy sauce. It should not be at all watery, but the pasta should be 'loose' and slither around the pan easily.
- Serve the fettuccine immediately, with additional grated cheese for those who want it. While not part of the original recipe, a fresh grinding of black pepper would not be amiss.
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