Authentic Italian Recipes from Italy




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                                Fettuccine Alfredo
   Fettuccine Alfredo Photo
Category: Pasta & Rice
Servings: 4
Total time: 15 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

The fettucine alfredo recipe was invented at a restaurant in Rome in 1914. Fettucine alfredo is virtually unknown in Italy, but it is a very popular dish in America. 


- 1/2 recipe of our Homemade Pasta for Cannelloni and Lasagna completed to step 6 of the recipe or your favorite brand of fettucine or tagliatelle pasta.

- 2 sticks or 8 ounces of butter, high quality cultured or European style butter is preferred

- 3/4 cup grated Parmigiano Reggiano cheese

- Salt


1.  Bring a large pot of water with a generous pinch of salt to a rolling boil over high heat.

2.  Remove the pasta dough from the refrigerator. On a well floured work surface, divide the dough evenly and roll each section into a ball. This will make it easier to roll out flat sheets of dough. If you have the workspace to roll the entire ball of dough into a single sheet of pasta that will work as well. Using a rolling pin, proceed to roll out the each of the balls of pasta dough to 1/16 inch thickness.

3.  Take each sheet of rolled dough, flour it well on both sides and carefully roll it up into a log. Using a sharp knife, cut the log into thin strips of pasta about 1/8 inch wide. Unfurl the strips of pasta onto a tray. Flour the strips generously so they do not get stuck together. Continue this process until all of the dough is cut into strips. Set the tray aside briefly.




4.  In a separate pan, melt the butter over medium heat. Once it has melted and begun to boil slightly, remove the pan from the heat and set aside.

5.  When the pot of water has begun to boil vigorously, carefully drop the pasta into the water and boil for 1 to 2 minutes for our Homemade Pasta for Cannelloni and Lasagna or according to the instructions on the package. Retain 2 cups of the cooking water and then quickly strain the pasta into a colander and place the strained pasta directly into your serving dish.

6.  Pour the melted butter over the hot pasta and mix thoroughly to coat all of the pasta.

7.  Add 1/4 to 1/2 cup of the hot pasta cooking water and the Parmigiano cheese to the dish. Mix the pasta thoroughly again until all of the cheese has melted and has formed a thin sauce. Serve immediately.