Pasta Alfredo or Fettuccine Alfredo Recipe

Fettuccine Alfredo is an Italo-American classic. They are much more prevalent in America than in their native Italy. This recipe, in which there are only three ingredients, fettuccine, butter, and Parmesan, was born in Rome at the beginning of the last century” “Fettuccine Alfre” “was created in the heart of Rome, on Via Della Scrofa n. 104, in 1907 by Alfredo Di Lelio, hence his name. Alfredo di Lelio wanted to prepare A high-energy food dish to help his wife restore strength after the long hours of childbirth. So, Alfredo DI Lelio puts all his love into creating this most beloved pasta in America, fettuccine Alfredo. His wife liked it so much that she advised him to include them in the menu of his restaurant, which Alfredo Di Lelio opened in 1914. The name Alfredo’s restaurant “Alfredo Della Scrofa” exists today. In 1920 Alfredo di Lelio’s restaurant was visited by two of Hollywood’s most famous mute cinema stars, Douglas Fairbanks and Mary Pickford, during their honeymoon, who was also known for being among the founders of the Oscars. They fall in love with fettuccine and Alfredo, the nice man with a” “Umberto mustache.” After returning to America, they told everyone in Hollywood about the extraordinary gastronomic experience in Rome (and to thank Alfredo), they sent him a set of solid gold utensils engraved with the word” “for the king of the noodle.” So, Fettuccine Alfredo became famous in Hollywood and all over America. On February 7th, America is celebrating the International Day of Fettuccine Alfredo. The particularity of this dish lies in the whisking of the pasta; this is the process of turning and stirring to create a creamy sauce with only two ingredients, butter and Parmesan.


Ingredients for four servings:

360 g fettuccine

160g butter

160g grated Parmesan


Black Pepper


How to prepare:

  •  In a large saucepan, pour water and bring it to a boil; add salt (to taste).

  • After the water boils, add the fettuccine pasta.

  • In a larger frying pan, melt the butter.


  • As soon as the fettuccine Is ready, drain them from the water BUT keep half of the water aside, which you will need while you whisk the pasta.


  • Add the fettuccine to the pan with the butter, remove the pan from the heat.

  • Immediately after that, add the Parmesan and start to whisk and turn, at the same time adding some of the pasta water.

  • Whisks until you get a creamy sauce. The secret of the excellent fettuccine is in the whisking (amalgamate).

  • Serve immediately on a plate by sprinkling freshly grounded black pepper.

Buon appetito 😊


Svetlana Hristova

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