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What you’ve known and loved as fettuccine Alfredo might not be “real” fettuccine Alfredo. That thick creamy sauce that we dip into at Olive Garden and other Italian restaurants isn’t the original. The recipe below is the true Italian version and only uses butter, Parmesan cheese, salt, water, and pasta.
Alfredo Pasta, the traditional recipe, made with only 4 ingredients, fettuccine, parmesan cheese, butter and fresh black pepper. 15-20 minutes and Dinner is served.
This Authentic Italian Fettuccine Alfredo Recipe has four simple ingredients (fettuccine pasta, parmigiano cheese, butter, and optional freshly cracked pepper). It only takes 15 minutes to prepare!
The original Fettuccine Alfredo – called fettuccine al burro in Italy – is a simple pasta dish consisting of fettuccine tossed with lots of butter and parmesan. With only 4 ingredients and ready in 15 minutes, this recipe is perfect to have on hand for when you are craving easy comfort food!
This Traditional Fettuccine Alfredo (Without Cream) is made with fettuccine pasta, Parmigiano Reggiano cheese, butter, and a touch of freshly cracked black pepper. The creamy sauce is made with a quick technique and is ready in less than 15 minutes! Why you'll love classic fettuccine Alfredo recipe:
How to make authentic fettuccine Alfredo (pasta al burro e parmigiano) With so few ingredients, this is a very simple recipe. Add cooked pasta to melted butter in a wide skillet.
A recipe for the very best creamy, classic Italian pasta dish of all: the original, authentic fettuccini Alfredo. Prep Time 10 minutes mins Cook Time 20 minutes mins
“Fettuccine all’Alfredo” was invented in Rome by Chef Alfredo di Lelio. However, the original recipe has little to do with the American spinoff as it is made with fresh fettuccine pasta, butter and Parmigiano-Reggiano cheese. No cream, no parsley, no garlic, and certainly no chicken. Fettuccine all’Alfredo vs. “Burro e Parmigiano” Pasta.
Grandma born and raised in Rome, Italy made what was referred to as a butter and cheese white sauce over homemade macaroni which was her version of fettuccine alfredo.
Fettuccine Alfredo began as regular fettuccine al burro until the Roman restaurateur Alfredo di Lelio enriched it with a double and a triple dose of butter for his pregnant wife, who could not keep anything down. The dish was so delicious he kept it on the menu of his restaurant, Alfredo all Scrofa, in Rome.