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This Authentic Fettuccine Alfredo recipe is the real deal – only 4 ingredients and ready in just 30 minutes. No cream. No shortcuts. Just like the original recipe from Rome, this pasta is all about simplicity and rich, buttery flavor.
Featured with this recipe
- The Most Authentic Fettuccine Alfredo Recipe
- Ingredients for Authentic Fettuccine Alfredo
- No Cream (or Parsley)
- How to Make Fettuccine Alfredo the Italian Way
- Storing and Reheating Leftovers
- How to Make Authentic Fettuccine Alfredo
- Authentic Fettuccine Alfredo Recipe
- Frequently Asked Questions
- Notes from Ines Di Lelio (Manager of Il Vero Alfredo)
- More Delicious Pastas and Sauces
The Most Authentic Fettuccine Alfredo Recipe
One of the first recipes we shared on Favorite Family Recipes was our family’s recipe for Alfredo sauce. When we published it, Ines Di Lelio, the granddaughter of Alfredo Di Lelio – the creator of Fettuccine Alfred (Fettuccine all’Alfredo or Fettuccine al Burro) – left us a thoughtful comment. Her message sparked our curiosity and inspired us to dive deeper into the rich history of this iconic dish. You can finder her original comment below the recipe.
After exploring its history and traveling to Italy ourselves, we set out to master the art of making true, authentic Fettuccine Alfredo. To our surprise, perfecting it was simple – as long as we used the right ingredients.
Ingredients for Authentic Fettuccine Alfredo
Authentic fettuccine Alfredo is super simple and only made with four ingredients. That’s it! Because this recipe uses so few ingredients, it is worth it to only use the highest quality ingredients.
- Fettuccine – High-quality Italian noodles work best. You’ll find these noodles dried in “nest” shapes in specialty markets. They are lighter in color than your typical supermarket noodle and have a slight texture to them (see picture) which helps the sauce cling to them. You can use tagliatelle as an alternative to fettuccine since it closely resembles the texture and shape of the original pasta
- Salt – If you salt the pasta water right, there will be no need to season with salt later on in the process. You want the pasta water be as salty as sea water. If you aren’t comfortable with salting your pasta water to taste, you can always add a couple teaspoons to the water and then season the pasta with a little salt after it has been prepared.
- Butter – Use a high-quality, creamy butter. American, European, or Irish cream butter will all work great. Obviously the better the butter, the better the sauce will be.
- Parmigiano Reggiano – No substitutions. Parmigiano Reggiano is NOT parmesan cheese. Parmesan cheese is an American imitation of Parmigiano Reggiano. If salting your pasta water to taste feels overwhelming, simply add a couple of teaspoons of salt to the water, and season the pasta with a little more salt after cooking if needed
Pro Tip: One easy way to know if the Parmigiano Reggiano is authentic is to look for the seal of authenticity. True Parmigiano Reggiano will have a red seal that says “Protected Designation of Origin” or “Denominazione d’Origine Protetta” (DOP) if you are in Italy. I always buy my Parmigiano Reggiano from Costco. If you look in the picture below, you can see the seal.
No Cream (or Parsley)
The original Roman recipe skips the cream entirely. Instead, the creamy texture comes from melting Parmigiano Reggiano and pasta water into the butter. If you want extra creaminess, simply add more cheese and a bit more pasta water—no cream needed!
Yes, there are many, many recipes out there that add cream or even egg yolks for thickening. Even recipes that come from Italy. These recipes have been adapted and have evolved from the original.
How to Make Fettuccine Alfredo the Italian Way
- Boil pasta in salted water until al dente and drain. Reserve 1 cup of pasta water.
- Melt butter in a deep skillet over low heat.
- Toss pasta with butter. Gradually add Parmigiano Reggiano alternating with a few tablespoons of reserved pasta water.
- Stir until creamy. The sauce will form naturally as the cheese melts as it combines with the pasta water.
- To reach desired consistency, add more Parmigiano Reggiano to thicken the sauce. Add more pasta water to thin the sauce.
Storing and Reheating Leftovers
As mentioned above, this pasta dish is best served fresh and hot so avoid leftovers if you can. Authentic fettuccine Alfredo does not reheat well, however if If you happen to have leftovers follow these steps:
- Store leftovers in an airtight container.
- Gently reheat in a skillet with a splash of heavy cream and a extra Parmigiano Reggiano.
- Serve immediately after reheating.
How to Make Authentic Fettuccine Alfredo
Authentic Fettuccine Alfredo
Video
Ingredients
- 16 ounces fettuccine (or tagliatelle)
- salt (to taste)
- 1/2 cup butter
- 2 cups freshly grated Parmigiano Reggiano (or to taste)
Instructions
- Bring a large pot of salted water to a rolling boil. If you aren't sure how much salt to use, start with 1 tablespoon.Add fettuccine and boil for 11-12 minutes or the amount of time specified on the package. You want the noodles to be al dente. Stir often. Do not overcook!
- While noodles are boiling remove a mug full of pasta water and set aside.
- About 5 minutes before the pasta is finished, add butter to a large skillet or ceramic Dutch oven. Heat over low heat and allow butter to melt.
- When pasta is finished cooking, drain and add to the skillet.
- Slowly add shredded Parmigiano Reggiano by sprinkling over the pasta and tossing with tongs. Alternate with a little pasta water until a cream sauce is formed with the noodles. You may not need all of the reserved pasta water.
- Continue until the pasta is coated with sauce and you have reached your desired consistency. Taste as you go until you get it just right.
- Serve immediately with extra Parmigiano Reggiano if desired.
Notes
RECIPE TIPS
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- Add the cheese slowly while stirring. If you add too much at once it will clump and not melt right.
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- Use tongs to turn and coat noodles evenly in the sauce.
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- Use high quality ingredients, I can’t stress this enough.
Nutrition Information
Frequently Asked Questions
Yes! This recipe is a Roman classic. In Italy it is more widely recognized as Fettuccine al Burro but is also called “Felluccine all’Alfredo”.
In Italy, Fettuccine Alfredo is also known as “Fettuccine al Burro”, which roughly translated means fettuccine with butter.
Traditionally, this pasta is served on its own. However, in the U.S. chicken, shrimp, and vegetables are popular add-ins.
Alfredo Di Lelio created this dish in 1908 in Rome, Italy for his wife.
The best way to thicken Alfredo sauce is to add more Parmigiano Reggiano. This will thicken the sauce as well as add more flavor.
Notes from Ines Di Lelio (Manager of Il Vero Alfredo)
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
– Best regards Ines Di Lelio (Il Vero Alfredo)
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome. In 1943, during the war, he sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio decided to reopen with his son Armando. His restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”) whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me. The famous “gold cutlery” (fork and spoon gold) was donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo” (also about franchising news). I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand . “Il Vero Alfredo – Alfredo di Roma”. I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
This is such an easy and delicious recipe, I cannot wait to make it again!
Loving this no-fuss 4 ingredient alfredo! Thanks for the recipe!