How to pronounce fettuccine in Italian

The correct pronunciation for fettuccine pasta is ( fe-too-CHEEN-eh ; "little ribbons". They are similar to linguine but thicker and wider.

Is Fettuccine Alfredo really Italian?

Yes! Fettuccine Alfredo does originate from Rome, Italy, and was created by Alfredo Di Lelio. His version was a light butter and parmigiano cheese pasta. Many versions of this classic Italian dish are not Italian at all but still popular variations of the famous pasta dish.

How to make Fettuccine Alfredo creamy without heavy cream

The creamy sauce in Fettuccine Alfredo without cream comes from mixing the finely grated Parmigiano cheese with the butter, reserved pasta water, and hot pasta. The creamy sauce will form by incorporating the ingredients in the way this recipe details. Enoy!

What is Fettuccine Alfredo?

Fettuccine Alfredo is a simple Italian dish of butter, parmigiano, fettuccine pasta, and black pepper. The authentic recipe does not use heavy cream. I think of it as a glorified butter and cheese pasta with a triple dose of butter. Enjoy this original fettuccine Alfredo recipe! It is truly the best.

How Is Fettuccine Alfredo famous in North America?

In 1927 Mary Pickford and Douglas Fairbanks were on their honeymoon and ate at Alfredo di Lelio’s restaurant in Rome, Italy. They loved his 'Fettuccine Alfredo Recipe' so much that when they returned to the United States, they spread the word about this amazing Italian pasta dish. In 1966, the Pennsylvania Dutch Noodle Company started advertising their “Fettuccine Egg Noodles.” Their recipe included heavy cream and other cheeses, parmesan, and butter. I prefer the original and much lighter Italian version like this recipe!

Authentic Italian Fettuccine Alfredo Recipe

Name: Authentic Italian Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 lb (454 gr) Fettuccine pasta; 1 1/2 cups ( gr)fresh finely* grated parmigiano Cheese (divided), more for serving; 1/2 cup (113gr) good quality grass feed butter (divided) at room temperature; Freshly ground black pepper to taste (optional)

Ingredients

Units Scale

1 lb (454 gr) Fettuccine pasta
1 1/2 cups ( gr)fresh finely* grated parmigiano Cheese (divided), more for serving
1/2 cup (113gr) good quality grass feed butter (divided) at room temperature
Freshly ground black pepper to taste (optional)

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Instructions

Divide the butter into six equal pieces. Add half of the butter to a large serving platter.
In a large pot of boiling salted water cook the fettuccine until al dente according to package directions. Save 1 cup of the starchy pasta water before staining.
Add half the pasta water (1/2 cup) to the serving platter with the butter. Stir the butter with the hot pasta water to melt the butter. Add the hot pasta to the serving platter. Using kitchen tongs, mix the until butter sauce coats all the strands of pasta.
Add the rest of the butter and pasta water. Mix the pasta with the kitchen tongs until a smooth, creamy sauce forms. Keep moving the pasta until all the butter melts.
Add the freshly grated parmigiano cheese and mix to combine.
Top with extra parmigiano cheese and freshly grated pepper- if desired.

Notes

Cook Pasta Perfectly. Salt the water to flavor the pasta from the inside out. Only cook until al dente. Read: How Long to Boil Spaghetti Pasta Perfectly Every Time.
Grate your cheese with a cheese grater or a Microplane, and use real Parmigiano cheese from the block for the creamiest result. The FINER the grate, the more smooth your sauce will be since it will melt faster with the pasta water and hot pasta. If you like a little more texture, use a coarser grate. Decide based on preference.
TOP 5 Reasons Why You Should Grate Your Own Cheese.
Do NOT use imitation parmigiano cheeses, or your sauce will be clumpy.
Reserve Pasta Water. Save a cup of the pasta water to make the sauce extra creamy without using cream.
Serve immediately, so the sauce is smooth and creamy.

I doubt there will be leftovers, but just in case, here is how to store and reheat your fettuccine Alfredo pasta. Let pasta cool slightly and store in an airtight container in the fridge.

Reheat the leftover on the stovetop. Add a little water and extra parmigiano cheese, and heat on medium heat until heated. Enjoy!

Author: Elena
Prep Time: 5 min
Cook Time: 10 minutes
Category: Savory
Method: Italian
Cuisine: Italian