Italian Fettuccine Alfredo is a much loved pasta dish all over the world. It is served often in the USA with a cream sauce which is not authentic. To be true, it should be made with simply butter and cheese. Originally this dish was made by Alfredo Di Lelio who ran a successful restaurant in Rome. His wife was suffering terrible nausea when she was pregnant with their second child. Alfredo made his wife this very simple dish of pasta which did the trick. Ines, his wife ate the dish regularly and he added it to the menu. Simple and delicious!
Italian Fettuccine Alfredo
- 3/4 pound fettuccine egg noodles
- 1/2 cup butter cut into small chunks
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and pepper to taste
- Bring a large pot of water to a boil and add salt to the water.
- Cook the pasta until al dente. (tender but still has a bite)
- Drain the pasta (reserving some of the pasta water)
- Place the pasta in a large, heated bowl
- Add in the diced butter and grated cheese and start tossing the pasta until the butter and cheese have melted, add a little of the pasta water as necessary to keep the mixture loose.
- Season with salt and pepper to taste
- Serve immediately