You can't beat the original! Fettuccine pasta served with a rich, cheesy, creamy sauce.
1 pound fresh, very thin fettuccine pasta noodles
6 ounces butter, unsalted
6 ounces Parmigiano-Reggiano cheese (aged 24 months), grated
1 gallon salted boiling water
Cook the fettuccine noodles in boiling water for three minutes.
At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready.
Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce Plate the preparation. Cheese lovers may want to sprinkle additional grated cheese on top.
The Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite. Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. [CDKitchen Note: supposedly]
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reviews & comments
July 26, 2014
I used half the butter called for and added cream to make it more of a sauce. Topped with some grilled shrimp. Was good and simple. Might try a different version next time.
December 18, 2011
This is awesome! I have been trying to find the recipe for Alfredo's that used to be at Epcot and this is it! It tastes just like I remembered it at Epcot and very easy too!