How To Make Fettuccine Alfredo
The meal known as fettuccine Alfredo in the United States is just an extra-buttery variation of pasta al burro, an Italian staple cooked with fettuccine, butter, and Parmigiano-Reggiano cheese. The origins of fettuccine Alfredo may be traced back to 1908 in Rome.
Chef Alfredo Di Lelio developed this recipe for his pregnant wife out of a desire to make something simple, yet pleasant and healthful, and he later began offering it at his restaurant.
He increased the amount of butter and cheese in the original recipe for pasta al doppio burro, resulting in a robust triple butter sauce.
According to legend, American silent film stars Mary Pickford and Douglas Fairbanks discovered this dish in the late 1920s while on their honeymoon in Rome. They liked it so much that when they returned to Hollywood, they began feeding it to their pals.
Soon after, fettuccine Alfredo became an Italian-American classic, and it is incomparably more popular in the United States than in its origin – it is served in Rome, but mostly to visitors, and most Italians do not recognise the dish as their own.
The American variation, fettuccine Alfredo, is often more richer and heavier than the Italian version (fettuccine al burro).
Bring a pot of salted water to a boil.
Cook the pasta until became al dente. For fresh pasta this takes around 2 minutes, and it will take around 8 minutes for dry pasta.
Drain the pasta and save from the pasta water.
In a large pan, bring the pasta water and butter to a boil.
Add the cooked pasta and top with the cheese.
Toss until a thick, rich creamy sauce forms, adding additional water as needed.
Enjoy, Good Appetite!