Alright, let’s start with what absolutely does NOT belong in an authentic dish of fettuccine Alfredo: whipped cream, chicken, mushrooms, and garlic are nowhere to be found in a real Alfredo sauce. Named after Chef Alfredo di Lelio, who invented the dish in his Rome restaurant in the early 20th century, it calls for three ingredients only: fettuccine egg noodles, butter, and real Parmigiano-Reggiano cheese, and not the pre-grated stuff, either. While it may sound simple enough, there is some degree of artistry to it.
Ingredients for Fettuccine Alfredo:
Method of preparing the Fettuccine Alfredo:
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Make sure to grate your parmesan ahead of time, as cooking takes very little time.
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In a large pot, put water to boil. As it is boiling, prepare a large bowl and lay out the slices of butter in the bottom.
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Once the water boils, sprinkle some salt and add the fettuccine. Cook for 10 minutes or until al dente.
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Carefully remove the pasta from the pot, directly into the bowl. Do not drain or strain the pasta, and do not dispose of the water in the pot. Don’t be alarmed if water accumulates in the bowl, you want that starchy water, as it forms the basis of the sauce.
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Coat the noodles with the parmesan and start to vigorously toss the pasta with the cheese and butter using a fork and spoon until the butter and cheese melt and form a sauce. If you’re missing liquids, add pasta water from the pot, but be careful not to make it too runny.
Chef's Tip:
Alfredo would famously prepare the dish standing over the customers’ table, using golden cutlery to mix the ingredients and using no stove or other heat sources, while a violinist played dramatic music.
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