Did you know that fettuccine Alfredo is one of the most popular Italian pasta dishes worldwide, with over 1 million servings sold annually in the United States alone? This creamy, indulgent pasta has become a staple on restaurant menus and in home kitchens across the globe. Our authentic fettuccine Alfredo sauce recipe is the perfect way to experience the rich, savory flavors of this legendary Italian cuisine.
The original Fettuccine Alfredo – called fettuccine al burro in Italy – is a simple pasta dish consisting of fettuccine tossed with lots of butter and parmesan. With only 4 ingredients and ready in 15 minutes, this recipe is perfect to have on hand for when you are craving easy comfort food. Fettuccine Alfredo is an Italian pasta dish consisting of fresh or dried fettuccine tossed with butter and Parmesan cheese until it emulsifies, creating a rich, creamy sauce. In Italy, it is called fettuccine al burro, fettuccine al burro e parmigiano or pasta al burro e parmigiano.
The Origins of Fettuccine Alfredo
The dish got its name from Alfredo di Lelio, who first featured this fettuccine alfredo sauce italian pasta recipe at his restaurant “Alfredo” in Rome during the early to mid-20th century. The ceremonial preparation of the dish tableside was an integral part of the experience.
Alfredo di Lelio’s Creation
Legend has it that Alfredo di Lelio came up with this dish in 1907 or 1908, in an effort to tempt his wife, Ines, to eat after she had lost her appetite following the birth of their first child, Armando. To make the Italian pasta dishes extra appetizing, he added three times the usual amount of butter, coining the name “fettuccine al triplo burro” or “fettuccine with triple butter”.
The Legend of the Fettuccine al Triplo Burro
The rich, creamy pasta sauce that resulted from Alfredo’s creation soon became a sensation, and it wasn’t long before the fame of fettuccine Alfredo spread across the globe.
Spreading Alfredo’s Fame Across the Globe
In the 1920s, famous Hollywood stars Douglas Fairbanks and Mary Pickford dined at Alfredo’s restaurant while on their honeymoon in Rome. They fell in love with the restaurant-style alfredo and asked Alfredo di Lelio for the recipe, which he gladly shared. As a token of their gratitude, they later sent him a set of a golden fork and spoon engraved with the words “To Alfredo, the King of the Noodles” along with their names and the date of July 1927.
fettuccine alfredo sauce italian pasta recipe
To create an authentic Fettuccine Alfredo, we’ll need a few simple, high-quality ingredients that come together to form a rich, creamy sauce.
Simple, High-Quality Ingredients
For this recipe, you’ll need fresh or dried fettuccine pasta, Parmigiano Reggiano cheese, and a generous amount of butter. The fettuccine’s wide, long shape allows you to gather the most amount of the creamy sauce in every bite. Parmigiano Reggiano is the recommended cheese choice, as it provides a deep, authentic flavor. And the butter? Well, a lot of it goes into this dish, so make sure to use high-quality, unsalted butter for the best results.
Preparing the Authentic Fettuccine Alfredo Sauce
To keep your Alfredo sauce creamy for as long as possible, we recommend warming your pasta plates or bowls before serving. This helps the sauce stay velvety smooth. Once your plates are ready, toss the hot, cooked fettuccine with the butter and Parmigiano Reggiano until the cheese melts and emulsifies, creating a rich, creamy sauce. Be sure to serve the Fettuccine Alfredo immediately – the longer it sits, the higher the chance the sauce will harden.
Serving Suggestions and Wine Pairings
Fettuccine Alfredo is a classic Italian pasta dish that pairs well with both white and red wines. Consider a Chardonnay or a Pinot Noir to complement the creaminess of the sauce. And don’t forget to provide your guests with extra Parmigiano Reggiano and freshly cracked black pepper to customize their dish to their liking. Buon appetito!