Niki's Notes
Fettuccine Alfredo was created by Alfredo Di Lelio for his wife, Ines, when she needed something nourishing after giving birth. His richer version of fettuccine al burro became known as *fettuccine al triplo burro* - pasta with triple butter. So no, this is not for people on a diet!!
Americans add cream to their "Alfredo" but it's absolutely not necessary if you emulsify the butter, parmesan and pasta water properly... the cream just adds even more calories and makes it far too rich.
I first ate it at Alfredo's original restaurant, Alfredo alla Scrofa in Via della Scrofa, Rome when I was six, using the solid-gold spoon and fork given to Alfredo by silent-film stars Mary Pickford and Douglas Fairbanks in 1920. I had absolutely no idea how privileged I was.
I was last there in the 2010s and I felt like I was six again. If you visit Rome, you must book a table where the waiters prepare the dish in front of you (so you can see how much butter and parmesan goes into it!) and you can view all the photos of the movie stars and politicians who have eaten there over its 120-odd year history.
Method
Cook the pasta
-
Boil the fettuccine
Bring a large pan of well-salted water to a strong boil. Add the fettuccine and cook until al dente, using the shorter timing for fresh pasta and the longer timing for dried.
100°C (212°F) -
Reserve the pasta water
Before draining, scoop out about 1 cup of the hot starchy cooking water. Drain the pasta well.
Make the sauce
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Melt the butter
Set a large wide saucepan or skillet over low heat and melt the softened butter gently. Once melted, remove the pan from the heat.
120°C (248°F) -
Coat the pasta
Add the drained hot fettuccine to the melted butter. Scatter over a handful of grated Parmigiano-Reggiano and add about 1/4 cup of the reserved pasta water.
-
Emulsify the sauce
Toss vigorously with tongs, adding the remaining cheese a little at a time and splashing in small amounts of pasta water as needed. Keep tossing until the butter, cheese and water form a smooth glossy sauce that clings to the pasta.
Serve
-
Serve immediately
Divide the fettuccine between warm bowls and finish with a little extra grated Parmigiano-Reggiano if liked.
Nutrition
Estimated values per serving.
- Calories
- 540 kcal
- Protein
- 20g
- Carbs
- 58g
- Fat
- 27g
- Fibre
- 2g