Authentic Fettuccine Alfredo Recipe | No Cream

Authentic Fettuccine Alfredo Recipe | No Cream

2022-06-28
5 Stars (3 Voters)
...
Did you know that a real Fettuccine Alfredo does not contain any cream? Authentic Fettuccine Alfredo is made with just 3 ingredients. This dish was invented in Rome by Alfredo di Lelio, the dish was called fettuccine al burro (fettucine with butter). More Info down below.
DIFFICULTY
Easy
YIELDS
4
PREP TIME
10 Minutes
WORK TIME
10 Minutes
RECIPE CUISINE
Italian
INGREDIENTS

    • 200g Fettucine
    • 60g Butter, softened
    • 100g Parmigiano Reggiano
    • Pasta water
    • Salt
    • Pepper
DIRECTIONS

  1. Fill a large pot with water, add 1 tablespoon of salt and bring to a boil.
  2. Meanwhile: cut the butter into cubes and transfer to a large bowl. Grate the cheese and set aside.
  3. When the water is boiling add the pasta and cook to al dente according to package directions.
  4. At the end of cooking preserve 1 cup of cooking pasta water.
  5. Drain the pasta and transfer to the bowl with the butter, add 1/3 of the grated cheese and mix until melted and combined. Add another 1/3 + few tablespoons of the pasta cooking water and stir. Add the remining cheese and stir until melted and smooth. If needed add more pasta water.
  6. Serve immediately. If desired add freshly ground black pepper.
  7. Enjoy!

Notes:

DO WE NEED TO USE CREAM IN ALFREDO SAUCE?

No, the authentic recipe is made with just 3 ingredients: pasta, butter and parmesan. The cream version developed in the US and is very popular there, this is not the original version of the dish.

WHAT IS THE ORIGIN OF FETTUCCINE ALFREDO?

Fettuccine Alfredo or fettuccine al burro (fettuccine with butter) is an Italian pasta dish that is made of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.

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