The Authentic No. 1 Fettuccine Alfredo Recipe

Get ready for the creamy magic of authentic Fettuccine Alfredo! Dive into this dreamy, cheesy pasta delight!

Alfredo alla Scrofa

A couple of years ago we happened to walk past the Alfredo restaurant rather by accident while walking around in that neighbourhood.

We just had lunch so that is why we didn’t go in.

It was a rainy day, but the place looked packed.

But we had a look at the menu anyway, and found out that a plate of their classic Fettuccine Alfredo costs 25 euros ($26).

Authentic ingredients

Believe me, as with many Italian pasta recipes the beauty of authentic Fettuccine Alfredo lies in its simplicity and the quality of its ingredients.

You only need 3 ingredients: fresh pasta, butter and parmesan cheese!

And how do we know exactly how the classic Fettuccine Alfredo is made in Rome?

We watched Mark Wiens stop by at the authentic Alfredo alla Scrofa restaurant and hop in the kitchen with the chef who made this dish right under his nose.

So here is how to prepare the authentic Fettuccine Alfredo, and how we make this dish at home ever since.

Authentic Fettuccine Alfredo Recipe

The authentic recipe for Fettuccine Alfredo using only fresh pasta, butter and Parmesan cheese.

This classic dish serves 2 people.

Ingredients

• 200 g (7 oz) fresh fettuccine pasta
• 80 g (5.5 tbsp) unsalted butter, medium soft
• 80 g (3/4 cup) freshly grated Parmesan cheese

Instructions

1. Spread the butter over the bottom of a large pot or mixing bowl.
2. Bring another large pot of salted water to a boil. Add the fresh fettuccine pasta and cook it until almost al dente, usually about 2 minutes for fresh pasta. Reserve a small cup of the pasta cooking water to make the sauce, then drain the pasta.
3. Immediately add the drained hot pasta to the large pot or bowl with butter. Add a couple of tablespoons of the reserved cooking water to the butter. Sprinkle with the freshly grated parmesan cheese.
4. Toss the pasta, butter and cheese until the cheese is fully melted and incorporated. Is the sauce too thick, then add some extra hot pasta water until you achieve a creamy and velvety consistency.

Divide the pasta over 2 plates and serve immediately.

Enjoy this creamy pasta dish!

Modern adaptations and variations

Let’s be honest, there’s nothing better than the original.

Just keep it that way.

Alfredo alla Scrofa nowadays

Alfredo di Lelio sold the restaurant in 1943 and opened another restaurant called Il Vero Alfredo (The Real Alfredo) with his son Armando in 1950, which is still managed by his grandchildren until today. A plate of their Fettuccine Alfredo costs 22 euros ($23).

Love this recipe?

Then also try another classic Italian cheese pasta called pasta cacio pepe!

Buon appetito!