Authentic Fettuccine Alfredo is a heavenly combination of butter, cream, and Parmesan. That's it! Super quick and easy dinner! Also great with added garlic.
Authentic Fettuccine Alfredo
Have you ever had Authentic Fettuccine Alfredo? It's fabulous. It's just butter, cream, and Parmesan mixed together to create a heavenly, creamy goodness. There's no flour, like in a roux so all the delightful flavors really stand out. It's also super easy to make which is a plus. I'll admit that I'm a fan of Olive Garden's garlic-y Alfredo sauce, so I've been known to dump some fresh minced garlic in the sauce too. Authentic Fettuccine Alfredo is fantastic with or without the garlic, though!
Authentic Fettuccine Alfredo Recipe
Fettuccine Alfredo
Ingredients
- 1 pound dry Fettuccine pasta
- 12 tablespoons butter
- 3 garlic cloves minced (OPTIONAL)
- 2 cups heavy cream
- 1½ cup Parmesan cheese freshly grated
- 1 cup Romano cheese freshly grated
Instructions
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and set aside.
- Melt butter in a medium saucepan, but do not bring it to boil. This will cause it to separate.
- If using, add garlic and saute over low heat until fragrant.
- Slowly add the cream. whisk together for about a minute to fully combine the cream and butter.
- Increase the heat to medium. Stir in grated Parmesan and Romano cheese until melted and sauce has thickened.
- Add salt and pepper to taste.
- Add cooked pasta to sauce and toss until thoroughly coated. Serve immediately.
Did you like this Authentic Fettuccine Alfredo Recipe? Find more on my Pasta and Dinner Ideas boards on Pinterest!
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Katie @ On the Banks of Squaw Creek says
12 tablespoons of butter! YUM!!! Seriously - I need some comfort food like this in my life!
I'm in the Boost class with you and am trying to visit everyone and see what their blogs are about. I'm loving yours so far and am pinning this recipe!
Katie
Mary @Sweetwater Style says
I love this too. Your recipe is the same as mine. Sometimes I do a pasta bar as a party menu. When I do....I add 3 TBSP of cream cheese to stabilize the pasta sauce. In fact, when you do this, you can keep it in the refrigerator for a few days. YUMMY!
Michelle says
That's awesome, Mary! Thanks for the tip!
Rebecca says
I also add the cream cheese. I also add either shrimp or lobster...delicious!
Ines Di Lelio says
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the website of “Il Vero Alfredo”.(with news also about franchising).
I must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo – Alfredo di Roma".
I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio
Love Keil (MunchkinTime) says
This Alfredo looks mouthwatering!
Jennifer Dawn says
Pasta dishes are some of my favorites! And this looks amazing!
Michelle @ A Dish of Daily Life says
Yum! We do love alfredo sauce here! Your recipe looks awesome! Thanks for sharing it with us at Foodie Fridays! Hope to see you again tonight...we have some big news to share!
Bonny @cleverhen.com says
Thanks for reminding how great and easy alfredo is!
Julia DeRosia says
This recipe was wonderful! I added chicken and broccoli too. All three of my kids 13, 16 & 18 and my husband loved it! The best part it was easy and quick!
Michelle says
I'm so glad you guys liked it!
Steve VanValkenburg says
Absolutely perfect. I have had FA in all the national chain Italian restaurants around here and on trips and most of the local family restaurants, many are a letdown.
I am always on the lookout for simple recipes, the basics really. I’ve made this recipe exactly as written with and without the garlic and it is the best I’ve tasted. IMHO it does not need a pinch of this or a dash of that or that big secret ingredient nutmeg to be delicious. Chicken, shrimp etc won’t hurt it either. Just use a block of Parmesan and shred it yourself that is important.
Cindy Schulze says
This is my go-to Fettucini Alfredo recipe! So much better than the jar. So easy to make!!!!