Alfredo Sauce
Fettuccine Alfredo or "fettuccine all’Alfredo" is a dish made with fettuccine pasta combined with a sauce made from Parmigiano-Reggiano cheese and butter. The dish was named after Alfredo Di Lelio who opened a restaurant in Rome in 1914 and served “fettuccine all’Alfredo. Fettuccine Alfredo is an exaggerated variation of "pasta al burro" or pasta with butter--a dish that Italians understand better as something that would be cooked at home for simplicity and comfort.
Ingredients
- 8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature
- ½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated
- Salt
- 1 pound (450 g) fettuccine egg noodles
Ingredients for 4 servings (905 g) · the original recipe
Method
- 1
Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.
- 2
Put water to boil in a large pot and cook the noodles until al dente.
Stovetop - 3
Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.
- 4
Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.
- 5
Add salt to taste.
- 6
Serve immediately.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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