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Fettuccine Alfredo Recipe

15 minutes. Cook
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Fettuccine Alfredo, the creamy pasta dish that has become synonymous with indulgence and comfort, has a fascinating history rooted in Italy. This recipe, with its rich, velvety sauce, perfectly cooked fettuccine, and a hint of nutmeg, is a true classic. In this article, we’ll explore the origins of Fettuccine Alfredo, detailed instructions on preparing this dish, and some tips to elevate it to perfection.

Historical Background

The origins of Fettuccine Alfredo can be traced back to a small restaurant in Rome, Italy, called Alfredo alla Scrofa. In the early 20th century, a man named Alfredo di Lelio created this dish as a way to entice his pregnant wife, who was struggling with morning sickness. He combined butter, Parmesan cheese, and fettuccine, creating a dish so delicious that it soon gained international acclaim.


Boil the Pasta:

  • Fill a large pot with a gallon of water and add a tablespoon of salt.
  • Bring the water to a rolling boil over high heat.
  • Add the fettuccine pasta and cook according to the package instructions or until it reaches an al dente texture.
  • Reserve a cup of pasta cooking water and drain the pasta in a colander.

Prepare the Sauce:

  • In a saucepan over medium heat, melt the unsalted butter.
  • Pour in the heavy cream and bring it to a gentle simmer. Stir occasionally.
  • Gradually whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy.
  • Add the freshly grated nutmeg for a subtle, fragrant touch. Season with salt and black pepper to taste.

Combine Pasta and Sauce:

  • Return the drained fettuccine pasta to the large pot.
  • Pour the creamy Alfredo sauce over the pasta, using tongs or a pasta fork to toss them together gently. If the sauce is too thick, you can add some reserved pasta cooking water to reach your desired consistency.

Serve and Garnish:

  • Once the pasta and sauce are well combined, transfer them to a serving platter or individual plates.
  • Garnish with a sprinkle of freshly chopped parsley if desired.
  • Serve immediately, while the dish is hot and the sauce is at its creamiest.

Tips for Perfection

  1. Use Freshly Grated Parmesan: Grate the Parmesan cheese just before using it to ensure the best flavor and creaminess in the sauce.
  2. Watch the Sauce: Be cautious when simmering the cream; avoid overheating it, as it can curdle. Maintain a gentle simmer for a velvety texture.
  3. Nutty Touch: The addition of freshly grated nutmeg is optional but adds a delightful, subtle nutty flavor to the sauce. It’s worth trying!
  4. Al Dente Pasta: Cook the pasta until it’s al dente, as it will continue cooking briefly when combined with the sauce. This ensures a perfect texture.
  5. Reserved Pasta Water: If the sauce is too thick, don’t hesitate to use the reserved pasta cooking water to adjust the consistency. It contains starch that can help thicken and bind the sauce.


Fettuccine Alfredo, a dish born out of love in a quaint Roman restaurant, has evolved into a timeless classic enjoyed around the world. This recipe provides the historical context and valuable tips to create a perfect plate of Fettuccine Alfredo. With its creamy sauce and tender pasta, this dish continues to be a beloved symbol of culinary indulgence. Bon appétit!


prep time
10 minutes.
cooking time
15 minutes.
total time
25 minutes.


  • Large pot for boiling pasta

  • A saucepan for preparing the sauce

  • Tongs or a pasta fork for handling the pasta

  • A whisk for the sauce

  • Grater for the Parmesan cheese

  • A colander for draining the pasta

  • Serving platter or plates


  • 12 ounces (340g) of dried fettuccine pasta

  • 1 tablespoon of salt

  • 1 gallon of water for boiling

  • 1 cup (240ml) of heavy cream

  • 1/2 cup (113g) of unsalted butter

  • 1 1/2 cups (150g) of freshly grated Parmesan cheese

  • 1/4 teaspoon of freshly grated nutmeg (optional)

  • Salt and black pepper to taste

  • Chopped fresh parsley for garnish (optional)


Boil the pasta.
Prepare the sauce.
Combine pasta and sauce.
Serve and garnish.
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