Best Homemade Fettuccine Alfredo Recipe
Fettuccine Alfredo is one of Italy’s most beloved culinary exports, captivating pasta lovers worldwide with its rich, velvety sauce and satisfying simplicity. This iconic dish combines tender ribbons of pasta with a decadent butter and cheese sauce that has evolved dramatically since its humble beginnings in early 20th century Rome.
Futticcine alfredo gained international fame when American tourists Mary Pickford and Douglas Fairbanks visited Alfredo’s restaurant in the 1920s, fell in love with the pasta, and introduced it to Hollywood’s elite upon their return.
Traditional vs. American-Style Preparation
The Authentic Italian Method
Traditional Italian Fettuccine Alfredo requires just three ingredients:
- Fresh fettuccine pasta
- High-quality unsalted butter
- Freshly grated Parmigiano-Reggiano
The magic happens through a technique called “mantecatura” – vigorously tossing hot pasta with butter and cheese to create a smooth emulsion without adding cream.
The American Evolution
The American version that most people recognize today incorporates heavy cream, creating an even richer sauce. This adaptation developed when Italian immigrants faced difficulty finding authentic Italian cheeses in America. Additional ingredients often include:
- Garlic
- Nutmeg
- Black pepper
- Various herbs
In this article I’ll be sharing with you my special homemade fettuccine alfredo recipe that tastes s traditional and very enjoyable as ever.
Best Homemade Fettuccine Alfredo Recipe
Equipment
- Large pot for boiling pasta
- Large skillet or saucepan
- Grater (for Parmesan cheese)
- Tongs (for tossing pasta)
Ingredients
For the Pasta:
- 12 oz 340g fettuccine pasta
- 4 cups water for boiling
- 1 tbsp salt
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic minced (optional for extra flavor)
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- ¼ tsp nutmeg optional, for depth of flavor
- ½ cup pasta water reserved
For Garnish:
- Fresh parsley chopped
- Extra Parmesan cheese
Instructions
Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to the package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta and set aside.
Prepare the Alfredo Sauce:
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic (if using) and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and stir continuously. Let it simmer for 2-3 minutes.
Add the Cheese:
- Lower the heat and gradually whisk in the grated Parmesan cheese until melted and smooth.
- Season with salt, black pepper, and nutmeg (if using).
Combine Pasta and Sauce:
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Serve:
- Remove from heat and garnish with freshly chopped parsley and extra Parmesan cheese.
- Serve immediately and enjoy!
