The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly made fettuccine (see my recipe), but you can of course buy that if you’re short on time. Also buy the real deal Parmigiano Reggiano cheese for the ultimate flavour. Look for the best butter you can afford, grass fed dairy cow is the best. This authentic fettuccine alfredo is smooth, silky and rich, making this pasta dish incredible. Fettuccine Alfredo is an Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the Galleria Colonna. Alfredo later opened up the restaurant named Alfredo in 1914 in central Rome. Traditionally there is no cream, chicken or anything else in Alfredo’s recipe, it’s the cheese that thickens the sauce made from the butter and pasta water. Enjoy this authentic fettuccine Alfredo.
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