With today being National Fettuccini Alfredo Day I just had to post a REAL recipe for Alfredo Sauce and yes, there is NO CREAM in Alfredo Sauce. Created by Alfredo di Lelio, an Italian restaurateur in Rome Italy in 1908, below is the original recipe. Easy to make and absolutely delicious.
- 1 lb. dried fettuccine
- 1/2 lb. unsalted butter
- 2.5 cups of grated parmesan cheese
- Bring the butter to room temperature by leaving it out of the fridge for a few hours.
- Cook your pasta, time it with the next steps you want the butter in the bowl ready to go when the pasta is ready.
- Take a large bowl or skillet and fill it with hot tap water and let it sit for a couple minutes and drain it.
- Cut the butter into small pieces and place in the warm bowl/skillet.
- Strain your pasta and save 1/2 cup of the pasta water.
- Place the pasta in the bowl/skillet on top of the butter.
- Add 1/4 cup of the hot pasta water to the bowl and spread the parmesan cheese on the pasta.
- Use 2 forks or a fork and a spoon and toss and swirl the pasta with the butter and cheese.
- Continue to mix the pasta with the cheese and butter until a creamy sauce has been created.
You can add a little more hot pasta water if needed. Tossing and swirling the pasta in the cheese/sauce/pasta water will take about 4 minutes to create a very creamy Authentic Alfredo Sauce.