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Home / Recipes / Authentic Fettuccini Alfredo

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Authentic Fettuccini Alfredo

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Don’t mess with perfection.

A rich and deeply delicious pasta, worth every creamy, cheesy bite. This authentic Fettuccini Alfredo recipe is classic, authentic perfection — and takes minutes to make.

serving platter of fettuccini alfredo with parsley on wooden table

The Best Fettuccini Alfredo

This may not be a dinner for every day, but a classic, authentic bowl of fettuccini Alfredo just cannot be beat. Creamy, silky, and satisfyingly flavorful thanks to a hint of garlic and generous amounts of pecorino-Romano and Parmigiano-Reggiano cheese, this is one creamy pasta dinner you will truly savor.

ingredients for authentic fettuccini alfredo - cream parmesan garlic pasta egg pepe pepper

Who Invented the Original Fettuccini Alfredo?

Fettuccini Alfredo originated as a simple, common dish of pasta with butter and Parmigiano cheese, which Rome restaurant owner Alfredo de Lelio prepared for his pregnant wife. His wife suffered from serious morning sickness and could not eat much during her pregnancy.

Alfredo de Lelio served the simple butter and cheese pasta with whatever pasta was around in the restaurant that day. But one day, in 1927, the American silent film actors Douglas Fairbanks and Mary Pickford, on honeymoon, came to eat at the restaurant.

Fettuccini happened to be the pasta of the day when Alfredo served the couple served the butter and cheese pasta. They loved it so much that they spread the word back in Hollywood, and sent Alfredo a gift of two engraved, personalized golden spoons. Eventually, fettuccini Alfredo made its way stateside and evolved into a recipe with cream.

serving platter of authentic fettuccini alfredo recipe with parsley on wooden table

Why Is Fettuccini Alfredo Unhealthy? (The Inevitable Question)

One might expect the answer to, “Is fettuccini Alfredo healthy?” to be a solid no. After all, fettuccini Alfredo was dubbed a “heart attack on a plate” by C.S.P.I.

But on the other hand, every well-rounded, “healthy” diet deserves a treat now and then, right? So while this authentic fettuccini Alfredo recipe may not contain vegetables, fruit, fiber, or whole grains, I do think that a special treat can be appropriate in any diet.

bowl of creamy authentic fettuccini alfredo on wooden table

What Ingredients Are in Authentic Fettuccini Alfredo?

An authentic fettuccini Alfredo is a simple recipe, made with all the best food groups:

  • Fettuccini pasta
  • Garlic
  • Heavy Cream
  • Butter
  • Pecorino-Romano cheese
  • Parmigiano-Reggiano Cheese
  • Egg yolk
  • Salt and pepper

Authentic, Best Fettuccini Alfredo Sauce Recipe

Authentic Fettuccini Alfredo: Recipe Notes

Fettuccini Alfredo sauce tastes uniquely creamy and makes liberal use of good, aged Italian grating cheeses and cream. A bit of garlic adds an additional, subtle flavor note, making for an extraordinary result.

Here are some more tips:

  • Use good cheese. Do not skimp. Use actual pecorino-Romano cheese and real, aged Parmigiano-Reggiano.
  • In keeping with Alfredo sauce’s retro vibe, and to add a punch of color, I like to garnish with good old-fashioned Italian parsley, with some extra black pepper on top.

Authentic Fettuccini Alfredo Recipe - Unpeeled Journal

How to Reheat Fettuccini Alfredo

Pasta dishes rarely reheat well in the microwave, which heats the pasta but also dries out the sauce. Fettuccini Alfredo is no exception. To reheat this dish so that it comes back to its silky, creamy best:

  • Add just enough water to coat the bottom of a skillet.
  • Add the leftover pasta.
  • Reheat on medium-low, stirring occasionally, until it becomes creamy again and warmed throughout.

bowl of creamy fettuccini alfredo pasta on wooden table

Love pasta with Alfredo sauce? You will also like these Italian comfort food dishes:

  • Creamy Parmesan Polenta
  • Spring Ramp Carbonara
  • Old School Baked Ziti With Meatballs
Authentic Fettuccini Alfredo Recipe - Unpeeled Journal
Print Recipe

Authentic Fettuccini Alfredo

A recipe for the very best creamy, classic Italian pasta dish of all: the original, authentic fettuccini Alfredo.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Italian
Keywords:: alfredo sauce, authentic fettuccini alfredo recipe, best alfredo sauce, cheese, fettuccini, fettuccini alfredo, fettuccini Alfredo recipe, pasta, vegetarian
Servings: 4 people

Ingredients

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy whipping cream
  • 1 egg yolk
  • 12 ounces fettucini
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 1/2 cup pecorino-Romano cheese, grated, plus more to serve
  • 12 turns freshly-cracked black pepper, plus more to serve
  • kosher salt

Instructions

  • Cook the fettuccini in well-salted boiling water until just shy of al dente. It is done when the pasta is slightly undercooked.
  • While the water comes to a boil and the pasta cooks, melt the butter in a deep skillet over medium heat. Add the garlic and black pepper and cook until fragrant and sizzling, about one minute. Do not brown the garlic. It should only become deep yellow to slightly toasted in color. Lower the heat as necessary.
  • Whisk together the heavy cream, egg yolk, and a large pinch of salt. Pour the cream mixture into the butter, garlic, and pepper. Reduce heat to medium-low and stir until the mixture is hot, but not bubbling. Keep warm, stirring occasionally, until the pasta has cooked.
  • Using tongs, drag the fettuccini into the cream sauce, taking a little pasta water along with it. (Reserve the pasta water.) Turn the pasta in the skillet to fully coat and finish cooking. Add the cheese and keep folding gently until the cream is mostly absorbed. Taste for seasoning. If the sauce starts looking too dry or "tight," loosen it with warm pasta water, a tablespoon or so at a time.
  • Serve, garnishing with a sprinkle of minced parsley, grated cheese, and some more black pepper.

Filed Under: Dinner, Easy, Recipes, Vegetarian + Vegan Tagged With: alfredo, alfredo sauce recipe, authentic fettuccini alfredo recipe, best fettuccini alfredo, cream, dinner recipes, fettuccini, garlic, how to make fettuccini alfredo, pasta recipes

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Reader Interactions

Comments

  1. Anna Paul says

    July 21, 2020 at 6:32 pm

    5 stars
    THIS IS AAAAMMMAAAZZZZING!!! I don’t even care that it is not healthy. WORTH IT!

    Reply
  2. M.K.F. says

    July 21, 2020 at 6:33 pm

    5 stars
    Wonderful. There weren’t any leftovers. Scraped the plates 🙂

    Reply
  3. Evelynn says

    July 21, 2020 at 6:37 pm

    5 stars
    The flavor and creamy texture on this was outstanding, and I will make this again, though hopefully not too soon since it IS rich! I remember eating at Elaine’s in New York City when my husband and I would visit for nearby doctor’s appointments and we enjoyed this dish there many times. Now we can enjoy this!.

    Reply
  4. Matt R. says

    July 22, 2020 at 9:58 am

    5 stars
    This dish was simply amazing. I am a longtime fan of cacio e pepe, but this dish really takes it to the next level. I also enjoyed reading about the history of the dishes.

    Reply
  5. Nicolas Franzetti says

    July 24, 2020 at 10:01 am

    This dish was delicious. So much good stuff on here always. how do you do it?

    Reply
  6. Val says

    August 15, 2020 at 10:23 am

    5 stars
    I almost wish I didn’t make this because it is so unhealthy and now I have to make it all the time. OMG this is good.

    Reply
    • Unpeeled says

      August 15, 2020 at 10:27 am

      Haha!! Sorry(?). Glad you loved it.

      Reply
  7. Karen says

    July 9, 2021 at 6:59 pm

    5 stars
    My husband and I loved this recipe! When I make it again I will try cutting back on the pepper a bit – the 1 1/2 tablespoons was a bit too spicy for the kids… I didn’t see at what point I was supposed to add the 1/2 cup romano and Parm, so I added it to the cream when it was hot. Was I supposed to leave it out of the cream mixture and just sprinkle it on the noodles at the end?

    Reply
    • Unpeeled says

      July 10, 2021 at 4:58 pm

      Hi, Karen! Yeah, the pepper is definitely aggressive since it’s a combo of Alfredo and cacio e pepe, but you can adapt it however you like to your taste. And I think I accidentally cut the cheese part–oops! It’s like the most important thing. I added it back in, but you did it exactly right. Thanks for writing.

      Reply
  8. Jeff Winett says

    January 11, 2022 at 12:10 pm

    5 stars
    You have single handedly solved my years long Fettuccine Alfredo conundrum. I cannot count how many versions of this classic dish I’ve prepared over time…all have been tasty, but always something that is perhaps not totally “there”. I had my way with your dish last night, and followed your road map exclusively, other than my having no Pecorino in the house…it was all Reggiano last night. This sauce was ummmazing with my home made pasta, and besides our fantastic dinner, I never need to even think about other Alfredo renditions. Thank you so much for what you’ve shared. Healthy and happy new year!

    Reply
    • Unpeeled says

      January 11, 2022 at 1:33 pm

      You can never go wrong with extra Parm-Regg (especially when it’s aged 24+ months), so I am so glad that you enjoyed this and shared the results. This made my day. Hope you continue to enjoy the recipes!

      Reply
  9. PW. says

    February 9, 2022 at 1:27 pm

    5 stars
    This is OUTSTANDING! I do not make this often, but I was craving it so went with this recipe, and I will have to say I will never make another. This is great. No substitutions necessary.

    Reply
  10. lowandslow says

    April 22, 2022 at 10:21 am

    5 stars
    My experience reheating Alfredo is the butter separates from noodles/cream.Do you have any tips for that other than just not having any left overs?

    Reply
    • Unpeeled says

      April 22, 2022 at 1:29 pm

      Hi! Yes, reheating creamy pastas can be a challenge. The best way that I have found is to use a double boiler, with just a little splash of extra cream, or even water. I do this with carbonara as well, and it works like a charm! Make sure your water is simmering, not boiling, and does not touch the bottom of the pasta bowl. Stir often. Let me know if this works!

      Reply

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