The Original Fettuccine Alfredo

The beauty of a great Fettuccine Alfredo lies in the understanding of how to build a creamy sauce without the use of any cream. The trick is all in the technique and the use of Parmigiano Reggiano cheese, pasta water, and butter to build an incredible sauce that coats every single piece of pasta perfectly.

Fettuccine Alfredo Recipe 1/2 batch (as seen in the video):
1/2 lbs dried Fettuccine pasta
4.7 oz or 134 grams Parmigiano Reggiano cheese finely grated
3.3 0z or 100 grams unsalted butter
pasta water as necessary

Fettuccine Alfredo Recipe full batch:
1 lb dried Fettuccine pasta
9.4 oz or 268 grams Parmigiano Reggiano cheese finely grated
6.6 0z or 200 grams unsalted butter
pasta water as necessary

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[thatdudecancook]

I'm not against the Americanized Fettuccine Alfredo which contains cream and garlic...however this original Alfredo pasta recipe deserves your attention and I would consider it an essential recipe to have up your sleeve.

[pointdexter]

There are several videos out there of the original Alfredo restaurant in Rome. They don't melt the butter, they just put the pasta right on top of the butter on a serving place, so the pasta melts the butter, and add a spoon of pasta water. They then add a large amount of grated cheese on top, and mix it together in front of the customers. It's fun to watch them go through the process.

[benscaglione]

Dude I just have to say, the way you present simple recipes is truly unbelievable. I am so happy for you and all your success!

[helmutkrusemann]

Protect this man at all costs! Best cooking channel on the planet

[thatpointinlife]

I was a cheese specialist for Whole Foods, and I only buy my Reggiano at Costco. Not only is it nearly half the price, but it's far better than any Reggie we ever sold at WFM. Most of the imported Reggie in the U.S. is 24 mo. aged, but Costco's is a 36 mo. "Stravecchio", which is a much higher quality.

[kevinpurcell]

Just made it.
My wife and step daughter were all over me "your doing that wrong" and, " you don't know what your doing, your forgetting the cream". These comments made me grin and I just kept cooking. They walked off kinda pouty acting.
Ten minutes later our meal was plated and on the table. I watched as they shoveled it in and checked to see if there was any more left to eat.
I accepted the compliments with shy apperaction, and replied "your turn to wash the dishes and clean the kitchen" as I set and enjoyed my glass of wine.
Thanks for reminding us all, simple is always best.
P.S. add 1 smashed garlic clove and remove before serving.
THANKS FOR THE RECIPE

[trublgrl]

Cheese Tip: When you want to grate Parmesano Reggiano, Pecorino Romano, or any other hard cheese, take it out of the fridge 10 to 15 before you grate. It will be must easier and produce a beautiful, light, and airy crumble. If you try to grate it right out of a cold fridge, it will take more energy from your arm, and it will produce heavier, thicker crumbles. The lighter, warmer crumble melts into your sauce SO much more easily. Even a few minutes thaw makes a huge difference. If you forget, you can even just pull the cheese out and rest it near your stove, the radiant heat will get it to a better consistency in just a minute or two.

[northofnashira]

I made this when you posted the short a while back and it was delicious. Thanks for the great recipes. My wife can't order chicken parm anymore when we eat out because nothing comes close to me cooking at home using your recipe.

[adamseidel]

Made your carbonara recipe on a whim after never making carbonara before. Not only did it only take like 30 minutes to whip up start to finish, my wife and I loved it so much we’ve had it twice this week. Incredible and easy!

[donnyg]

Made that exact recipe with some seared scallops(stolen from another one of your recipes) and a bit of garlic just a week ago. 😋 This recipe is the authentic Italian (butter pasta) recipe. It doesn't need anything else, no garlic, no scallops, but they didn't hurt anything either. And it definitely doesnt need cream. Keep posting these long form videos! They're my fav.

[gia_d]

As an Italian, I approve this recipe. You did amazing dude! Keep up the good work 👍

[boyburnsgrey]

I’ve made this 5 times since you posted this. I add some grilled chicken and my family is crazy for it. Thanks Sonny!

[lala]

That really is the best way to make it. It isn’t as heavy and doesn’t make you feel bloated.

[TaTanka]

Excellent timing. Wife and I were having this argument last weekend re: cream vs. no cream Alfredo. So happy to have an answer. Of course I can’t let her see this video now as it turns out she was right 😉

[beganny]

Obsessed with "little pastas" currently - meaning 3-4 ingredient, simple, original-recipe pasta dishes... this alfredo is certainly on the list! Will make with fresh pasta!

[joshdeards]

Oh I absolutely love the simplicity of this recipe

[patw]

This is how my Italian grandmother made Alfredo. Great video - I love the technique tips.

[maxwellmcauley]

Hey man I tried your recipe and i was blown away!! Its all about the Parmeggiano Reggiano😍

[jackovhemling]

i watch your channel everyday with my daughter shes 5 and she loves the cooking.... she absolutely loves it more when you hurt the fridge. thanks IYKYK

[briansamuel]

From the other side of the pond ... this is one recipe I will be trying very soon. My fridge is scared.