Fresh pasta is the way this dish is made in the 'old country.' A simple recipe that takes about 20 minutes to prepare.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring the water to a rolling boil and salt to taste. Drop fresh pasta into the boiling water and cook until the noodles float to the top of the pot, 2 to 3 minutes. Drain immediately and return to the pot.

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  • Top with pieces of softened butter and the grated cheese; toss lightly until noodles are well coated. Season with freshly ground black pepper and serve.

Nutrition Facts

857 calories; 51.5 g total fat; 131 mg cholesterol; 2258 mg sodium. 83.1 g carbohydrates; 19.4 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2004
This is alfredo as it was invented in Rome in 1914 by Alfredo Di Lelio not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index. Read More
(47)

Most helpful critical review

Rating: 1 stars
02/24/2003
was not very good at all Read More
(5)
29 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/01/2004
This is alfredo as it was invented in Rome in 1914 by Alfredo Di Lelio not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index. Read More
(47)
Rating: 5 stars
12/01/2004
This is alfredo as it was invented in Rome in 1914 by Alfredo Di Lelio not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index. Read More
(47)
Rating: 5 stars
02/20/2006
This is an excellent way to prepare fettuccine alfredo. I would definitely recommend that you use real butter and do not substitute with margarine because it will not taste the same. Also make sure that you are using freshly grated parmesan cheese. Reserve the pasta water while draining and then add the butter to the noodles and toss together until it melts. Then add your parmesan and a little bit of the reserved pasta water as it will give the alfredo a nice creamy texture without the need to add heavy cream. Sprinkle the top with some more freshly grated parmesan and fresh ground pepper and it tastes fantastic. Read More
(28)
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Rating: 5 stars
01/31/2007
I loved this recipe. I do like my alfredo a litle creamy though. So I added equal amounts of flour and butter and a little cream before adding most of the cheese to the mix. I also tossed my noodles separetly in some hot olive oil instead of the butter. Family said it was delicious! I think I'll try it unaltered next time. Read More
(19)
Rating: 4 stars
12/09/2010
This works great and is fast and easy. I did use much less butter but that way the flavor of the Parmesan shows through better. I added some roast chicken (leftovers from the Roast Sticky Chicken Rotisserie Style recipe on this site) artichoke hearts and chopped broccoli which are my favorite throw-ins with alfredo. Read More
(7)
Rating: 5 stars
11/10/2008
I don't use quite as much butter and I add extra cheese but the simplicity of this dish is amazing. Fresh cracked pepper is a must. The burst of flavor you get when you crunch down on the peppercorn pieces is so satisfying. This is a regular dish at my house. Read More
(7)
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Rating: 4 stars
04/20/2011
This is better with much less butter maybe 1/4 cup 2/3 cup parmesan cheese and lots of water from boiling the pasta as needed. This is the original alfredo sauce I was there. JK;) Read More
(5)
Rating: 1 stars
02/24/2003
was not very good at all Read More
(5)
Rating: 5 stars
06/01/2008
This is a fantastic recipe. I have made it for years with these changes. 2 tbsp. butter 1 lb. sliced fresh mushrooms 1/2 c. dry white wine 2 tbsp. chopped parsley 1/2 c. chicken stock 8 slices thinly sliced ham cut in strips 2 c. whipping cream 1 lb. spinach fettuccine 1/2 c. Parmesan cheese Heat butter saute mushrooms until soft. Add wine and parsley and simmer until all liquid has evaporated. Add chicken stock and bring to a boil allow to reduce until slightly thickened. Add cream and ham boil until reduced to half original amount. Add sauce to cooked pasta and toss. Add cheese and toss again. Salt and pepper to taste. Read More
(5)
Rating: 5 stars
10/27/2002
My hubby is a HUGE alfredo fan and he says that this recipe is a keeper! Read More
(5)