Hello, my dear friends. Today I will be teaching you how to make the best fettuccine Alfredo you’ll ever taste, straight from the original recipe created over 100 years ago. But first you must know the backstory of the iconic pasta dish, simply because it’s cute.
Once upon a time in 1914, a humble Italian man by the name of Alfredo di Lelio (a.k.a. the man, the myth, the legend) owned a quaint restaurant on the Via della Scrofa in Rome, now known as the famed Alfredo alla Scrofa. At the time, Alfredo’s wife was pregnant and her nausea was getting the best of her, so, as a doting husband should, Alfredo made her a pasta in bianco — homemade fettuccine tossed with butter and Parmigiano Reggiano.
His simple creation turned out to be a masterpiece — so straightforward yet so delicious — so he added it to the menu of his eatery.
While honeymooning in Rome, silent screen stars Mary Pickford and Douglas Fairbanks became such huge fans of the cheesy pasta dish that they sent Alfredo a gold fork and spoon engraved with the phrase, “to Alfredo, the King of the noodles.”
And thus Fettuccine Alfredo, Alfredo di Lelio, and the restaurant gained the international fame they all have to this day.
Now that we know the story behind the dish, let’s go ahead and pay homage to the holy union of these simple ingredients and the unbelievably delicious pasta dish they come together to create by learning how to make it just like the master did.
Here’s how to make The Original Fettuccine Alfredo (created in 1914 by Alfredo Di Lelio):
660g of fresh fettuccine pasta
120g butter, cut
220g of 24-month Parmigiano Reggiano, finely grated and sifted
Finely grate the Parmigiano Reggiano and sieve into a bowl, using a fine net sieve and put aside. Cut and place the butter onto a large serving plate. Bring water seasoned with sea salt and a drizzle of olive oil to a boil in a large saucepan. Add the fresh fettuccine, stirring gently at first to separate the strands and boil for 3-5 minutes until the pasta starts to float to the top. Place the fettuccine onto the serving plate with butter, use a small amount of pasta water to help melt the butter. Cover the pasta with the finely grated Parmigiano Reggiano and wave and swirl the pasta to incorporate the butter and the cheese until a thick sauce is formed.
And there you have it. The OG Fettuccine Alfredo. *kisses fingers like Italian chef*
Buon Appetito, my friends.