Fettuccine all’Alfredo

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This simple recipe was invented in 1892 by a Roman restaurateur called Alfredo Di Lelio who became famous for serving it with a gold fork and spoon. the fame of his “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) spread, first in Rome and then to other countries and became very popular especially in United States. Fettuccine all’Alfredo is a simple dish made of very few ingredients, yet full of flavour and texture. It is prepared and cooked in no time and is perfect for a quick (15 – 20 minutes), fuss-free lunch or dinner. The story behind make this dish appropriate even for evening meals prepared for guests, that would love to hear it. 


50 g butter

200 ml double cream

50 g freshly grated Parmesan cheese, plus extra to serve

350 g fresh fettuccine

salt and ground black pepper

fresh parsley for garnish, optional


Melt the butter in a large pan. Be careful not to burn it. Add the double cream and bring it to the boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and ground black pepper to taste, and turn of the heat under the pan.

Cook the pasta in a large pan of lightly salted boiling water. For fresh noodles, boil for 1 to 3 minutes, stirring occasionally. For dry noodles, you may need 10 to 13 minutes to “al dente,” or for 14 minutes if you prefer slightly more tender noodles. Drain the noodles in a colander but do not rinse because this washes away the starches that help sauce cling to the noodles.

Turn on the heat under the pan of cream to low, add the cooked fettuccine pasta all at once and toss until it is coated in the sauce. Taste for seasoning and serve immediately, with extra Parmesan cheese handed around separately. Garnish with freshly chopped parsley.