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Authentic Fettuccine Alfredo Recipe | No Cream

Authentic Fettuccine Alfredo Recipe | No Cream

2022-06-28
4.5 Stars (39 Voters)
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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 FOR YIELDS

  • 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.

COMMENTS (3)
  • I
    Ines Di Lelio
    2/27/2023

    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 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 disa

    Reply
  • C
    Charles
    6/4/2023

    "Authentic" Alfredo in Rome, contains a tempered egg yolk which adds a silky mouthfeel. Add a bit of the hot pasta water to "temper" the egg.

    Reply
  • J
    Jake
    8/5/2023

    That’s not true. I think you may be conflating fettuccine Alfredo with pasta carbonara.

    Reply
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