Fettuccine Alfredo

Fettuccine Alfredo


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Fettuccine Alfredo

Named by Alfredo de Lelio at his restaurant, Alfredo, on the via Scrofa in Rome in 1914 as a variation of fettuccine al burro (fettuccine with butter).  The dish became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1927.  To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant.  Alfredo proudly displayed the photo on the wall.  Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood.  Word about the new dish quickly spread.  In 1938 di Lelio retired and sold his restaurant.  The new owner kept the restaurant’s name, menu, traditional recipes, photos on the wall and everything else.  As of 2011 the restaurant is still in business under the name Alfredo alla Scrofa. 


12 Ounces Dried Egg Fettuccine

½ Cup Butter (1 Stick) Plus 1 Tablespoon Unsalted Butter

½ Cup (4 Ounces) Grated Parmigiano- Reggiano Plus Additional For Sprinkling

2/3 Cup Heavy Cream

¼ Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

Cook the fettuccine in an 8 quart pot of salted boiling water until al dente. Reserve ¼ cup cooking water and then drain the pasta in a colander.  Do not rinse the pasta.  Melt 6 tablespoons (3/4 stick) butter in a 3 quart flameproof gratin dish over low heat.  Next, add the cooked pasta and toss to coat.  Add the cheese, reserved cooking water, cream, salt, pepper and the remaining 3 tablespoons thinly sliced butter. Toss to combine well.  Sprinkle with additional cheese and serve immediately.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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