RecipeSquare-150x150

Fettuccine Alfredo

Is it everybody’s favorite pasta dish? Well, I had a party once where I set up a pasta bar, with six different pasta dishes. This is the one everybody talked about. Although most versions use heavy cream, I find you get a better flavor if the sauce is lighter. So I use half-and-half instead, and take up the flavor slack with butter. Some recipes–including the one from the restaurant in Rome for which the dish is named–call for an egg yolk to be added to the hot, sauced pasta right before serving. Others use Romano cheese to replace the Parmigiano. I offer those suggestions for a change of pace.

Impastatos-Alfredo-20110629_87

Fans of Impastato’s (of which I am one) will note that this is more or less how Joe Impastato makes his famous fettuccine. He makes it in the dining room, so you can watch how he does it.

  • 1 lb. thin fettuccine noodles
  • 1/2 stick butter
  • 1 cup half-and-half
  • 1 cup grated Parmigiano Reggiano cheese
  • Fresh ground pepper

1. Cook the fettuccine in a gallon of water at a rolling boil with a tablespoon of salt dissolved in it. Cook only until very flexible, but still firm. Drain and keep warm. Reserve 1/4 cup of the water.

2. In a large skillet, melt the butter, then whisk in the half-and-half. Bring it to a light boil over medium heat until blended completely. Whisk in the reserved pasta water, then turn off the heat.

3. Add the hot pasta to and sprinkle on the Parmesan cheese. With two forks, toss the pasta with the sauce until the cheese is blended in. If you like, add an egg yolk at this point and toss quickly to blend.

4. Serve with freshly ground black pepper to taste.

Serves four entrees or eight appetizers.

1 Readers Commented

Join discussion
  1. Ines Di Lelio on February 1, 2016

    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 to 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 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 celebrate every year (as this year) in my restaurant (founded by my grandfather Alfredo Di Lelio) the USA Holiday of. fettuccine Alfredo (February 7).
    I must clarify that other restaurants “Alfredo” in Rome (as Alfredo alla scrofa or Alfredo’s gallery) do not belong and are out of my family brand 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

HAVE SOMETHING TO SAY?