Today in America, Restaurants have adapted this plain style delicious pasta dish that originated in Italy, by adding cream and what we call alfredo sauce here in the US doesn’t exist in Italy.
This is a totally different style Alfredo that came from Italy and originated there by a man who named this dish after himself.
If you are looking for the American version, you will need to add heavy cream to the recipe as this is not that style recipe.
This is an original recipe from my grandmother who lived to be 94 years old came was how her Region in Rome, Italy, and how her family taught her to make it.
Il Vero Alfredo still claims to be the home of “Le Vere Maestosissime Fettuccine all’Alfredo”, the original fettuccine alfredo. It’s the house special, so if you’re visiting Rome,Italy and want to see where this story began, head there.
Scroll down to the recipe card to print off Grandma's fettuccine recipe.
Grandma's Version
If you're used to the American fettuccine, this will not be what you're looking for.
The American version is made with heavy cream, you won't find any in this recipe.
In Rome, Italy where Grandma was born and raised, this is how she taught us to make it and our family still makes it that way today.
Here is our basic recipe, we consider Authentic from her family Region.
Grandma always made her own pasta, the macaroni is very important to get this freshly made or at least from your supermarket dairy case.
Alfredo History
The name fettuccine alfredo is almost completely absent in Italy the way Americans prepare it.
Although there are plenty of pasta sauces that are similarly based on the combination of butter and Parmigiana cheese, the American version and Italian version are completely different.
In 1914, Alfredo di Lelio, a Roman man with a Restaurant in (where grandma was born and raised) was popular among American tourists, and he named his butter and cheese linguine after himself.
Ingredients You Will Need to Make Grandma's Authentic Fettuccine Alfredo Recipe
- fettuccine ( buy the fresh kind in the dairy case)
- unsalted butter
- grated cheese around 1/2 pound grated (we like Romano and Parmesan blend)
- pasta reserved water
- large shreds of Parmesan or Romano cheese for the top
- fresh chopped or dried parsley
- salt and pepper to taste
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Grandma's Authentic Fettuccine Alfredo Recipe
Yield: 6
This is an Authentic Version of how this Fettuccine is made in Rome, Italy the way my grandma made it. She was born and raised in Rome Italy.
ingredients:
- Use the pasta machine to makes fresh wide noodles or buy them fresh in the dairy case.
- 1 - 1/2 pound fettuccine noodles cooked al dente and drained ( buy the fresh kind in the dairy case)
- 2 sticks unsalted butter softened and smashed with the back of a spoon
- salt
- 3 1/4 cups grated Parmesan/Romano cheese around 1/2 pound grated (we like Romano and Parmesan blend)
- 3/4 cup pasta reserved water or more (note for American version substitute water for heavy cream)
- larger shreds of Parmesan or Romano cheese for the top
- fresh chopped or dried parsley
instructions:
How to cook Grandma's Authentic Fettuccine Alfredo Recipe
- Smash the butter in a large skillet pan with the back of a spoon the add the warm pasta water, place on low heat just to gently warm the sauce around two minutes.
- Toss the pasta with cheese in this butter sauce mixture and toss for two minutes to coat.
- Add more pasta water if needed to make creamier.
- Garnish with large shreds of grated cheese and parsley.
- Add salt and pepper as needed.
Calories
279
279
Fat (grams)
22
22
Sat. Fat (grams)
11
11
Carbs (grams)
29
29
Net carbs
15
15
Sugar (grams)
4
4
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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2020.
