This authentic Italian Alfredo sauce recipe is made with just 3 ingredients: pasta, Parmigiano Reggiano cheese and butter. You read that right: no heavy cream! This is the traditional Fettuccine Alfredo you will find in Italy… Just don’t ask for “Fettuccine Alfredo” there unless you are in Rome! Instead ask for…
Pasta Burro e Parmigiano: the Authentic Italian Alfredo Sauce Recipe
Fettuccine Alfredo, an iconic dish that epitomizes Italian cuisine for many around the world, stands as one of the simplest yet most delectable pasta recipes one can prepare. This dish’s true essence, often lost in translation outside Italy’s borders, is deeply rooted in the country’s culinary history, particularly known among Italians as “fettuccine al burro e parmigiano,” which translates to “fettuccine with butter and Parmigiano.” This nomenclature points to a tradition that stretches back to the 1400s, revealing the dish’s longstanding place in Italian gastronomy.
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The name “Alfredo” traces back to Alfredo di Lelio, a restaurateur in Rome who, in the early 20th century, popularized this beloved recipe under the moniker “fettuccine al triplo burro” or “fettuccine with triple butter.” Di Lelio’s version, renowned for its creamy sauce enriched with a generous butter to cheese ratio, became a spectacle for its tableside finishing, drawing tourists and making “Fettuccine Alfredo” a term of endearment among foreigners enchanted by the dish’s flamboyant preparation and rich taste.
Interestingly, the concept of combining butter and cheese with pasta, creating what we recognize today as the authentic Italian Alfredo sauce recipe, has its origins in the Renaissance period. During the 15th century, Italian cuisine began to embrace more refined and simplistic approaches to food preparation, focusing on enhancing the natural flavors of ingredients. It was in this era that the foundational recipe of “burro e parmigiano” emerged, symbolizing a shift towards the celebration of primary ingredients like butter and Parmigiano-Reggiano cheese.
The simplicity of the dish—requiring only the right balance of butter and cheese—makes it an excellent choice for beginners cooking authentic Italian pasta recipes. The key lies in the quality of ingredients used, with authentic Parmigiano-Reggiano and high-quality butter being crucial to achieving the velvety sauce that has captured the palates of food lovers worldwide. Contrary to many international adaptations, the original recipe does not use heavy cream, relying instead on the cheese’s ability to melt into the butter, creating a rich, creamy sauce that clings perfectly to the pasta.
To prepare an authentic Italian Alfredo sauce recipe, one must appreciate the dish’s historical roots and the simplicity of its ingredients. This approach not only honors the culinary traditions of Italy but also ensures that the essence of “fettuccine al burro e parmigiano” is preserved and celebrated in kitchens across the globe, transcending the misconceptions often associated with its more widely recognized name, Fettuccine Alfredo.
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MORE VIDEO RECIPESHow to Make Authentic Italian Alfredo Sauce: Tips
Be sure to use the real Parmigiano Reggiano cheese to make this recipe. So-called ‘parmesan’ is not the same product in most countries, including the United States.
How do I avoid clumpy sauce?
Unlike Italian cheese sauces like that in the Spaghetti Cacio e Pepe, an ‘Alfredo’ (butter and Parmigiano sauce) is much more foolproof for beginners to make. This is because the butter and Parmigiano cheeses can together easily create a creamy emulsion.
The entire sauce for this pasta recipe is created off the heat. Layer the pieces of butter and sprinkle finely ground Parmigiano cheese under and over the hot, cooked and drained fettuccine. Add a ladle or two of hot pasta water and mix with two forks or thongs. Watch our video recipe above to see this in action!
Can I use pre-grated cheese/ pre-ground pepper?
Sure! However, we assure you that the best flavor is always achieved by freshly grating or grinding your ingredients. As with most cheesy Italian pasta sauces, you really want to start with a very finely grated cheese.
If you use a food processor, grate the cheese with the finest grate. Then, for good measure, you can also sift the grated cheese through a fine strainer to achieve an even finer consistency. The ideal cheese consistency should look powdery, like this:
How do I Make Fresh Fettuccine?
Fresh pasta really delivers for this dish. Learn how to make fresh egg pasta and cut it into fettuccine in our video recipe below
Discover More Cheesy Italian Food Recipes
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Traditional Fettuccine Alfredo Recipe
Ingredients
- 6 oz Parmigiano Reggiano Cheese finely grated/ground
- 6.5 tbsp butter
- 11 oz fettuccine pasta fresh is best
Instructions
Make the Pasta
- Make the fresh fettuccine by using our recipe. Or, move to the next step if you already have the fettuccine prepared or have bought it.
Prepare the Ingredients
- Finely grate the Parmigiano Reggiano cheese. Once done, sift the cheese as well. It must have a powdery consistency for this recipe.Cut the butter into small cubes.
Cook the Pasta
- Cook the fettuccine in gently boiling water. A gently boiling water will help you avoid to break this thin egg pasta, which tends to be more delicate than something like spaghetti. If using fresh pasta, it will only take 2-3 minutes to cook the pasta. Otherwise, follow the package instructions.
Finish the Pasta
- Drain the pasta but do not discard the pasta water!On a large serving dish or bowl, add half of butter. Then, add the drained pasta on top of the butter. Then, add the rest of butter. Using a spoon and fork, mix the pasta and butter delicately until the butter is melted and coats the pasta. Then add the Parmigiano Reggiano cheese, a couple of spoons at a time. Continue to mix. Add a ladle of pasta water and mix again. The creamy sauce will start to form. Continue adding more cheese (and more water if needed) until you have created a thin white sauce.Serve and enjoy! Note: The sauce will continue to thicken on the plate.
