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Authentic Fettuccine Alfredo


Fettuccine Alfredo is a dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, Alfredo di Lelio, at his restaurant Alfredo alla Scrofa in Rome in 1914. As the story goes, he whipped up this dish for his pregnant wife who had lost her appetite.

Obviously, with only 3 ingredients, this recipe is all about aquiring the freshest ingredients possible.

Fresh pasta. Fresh butter. Freshly grated cheese.

So simple, yet so wonderful.



Authentic Fettuccine Alfredo

Adapted from Alfredo di Lelio

Serves: 4


1 pound of fresh, very thin fettuccine noodles
6 ounces butter, unsalted (brought to room temperature)
6 ounces Parmigiano Reggiano cheese (aged), grated


  1. Cook the fettuccine noodles in 1 gallon of salted boiling water until cooked al dente, about 3 to 8 minutes depending on the thickness/freshness.
  2. In a bowl, mix together the butter with the grated cheese until the cheese almost dissolves, forming a smooth cream. 
  3. Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Serve and enjoy!