F is for Fettuccine Alfredo 🧀
The original fettuccine alfredo is known in Italy as fettuccine al burro… or buttered fettuccine. It was traditionally a dish served to settle one’s stomach or to quickly throw something together with ingredients everyone has on hand.
The name “Fettuccine Alfredo” comes from the man who popularized the recipe in Rome by having the gall to put such a simple dish on a restaurant menu. He made up for its simplicity by tossing and mixing the pasta tableside in a spectacle that presidents, actors, and models have all traveled to see.
Italian Version Recipe:
To make this dish, mix
2 parts fettucine
1 part butter
1 part freshly grated parmigiano reggiano
So for 2 servings
200g Pasta
100g Butter
100g Parmesan
Notes:
-The Parmesan needs to be freshly grated in order to melt properly. Nothing pre-grated.
-I’ve found that grated cheese is better than shredded. But shredded still can work.
-Use room temp butter to melt more easily.
-Make sure the pasta is al dente to ensure that it doesn’t break while tossing.
-I like cutting my noodles a bit thicker than regulation so that they hold up to rigorous tossing. (People will probably comment that it’s tagliatelle in the video, but that’s how I prefer it)
-Don’t be shy with the pasta water. It really helps the sauce coat everything nicely.
United States Version:
For 2 servings of pasta
¼ cup Butter
2 cloves Garlic (crushed)
1 cup Heavy Cream
Sprinkle of Parsley (Taste)
Freshly Ground Pepper (Taste)
1 Cup Freshly Grated Parmesan Cheese
Heat the butter, garlic, and heavy cream together until the butter melts. Then add your spices and Parmesan, and heat 5-8 minutes while stirring till the sauce thickens.
Toss with the pasta, and boom. Enjoy!
#fettuccine #alfredo #italianfood #recipes #pasta
46 Comments
F is for Fettuccine Alfredo 🧀
The original fettuccine alfredo is known in Italy as fettuccine al burro… or buttered fettuccine. It was traditionally a dish served to settle one’s stomach or to quickly throw something together with ingredients everyone has on hand.
The name “Fettuccine Alfredo” comes from the man who popularized the recipe in Rome by having the gall to put such a simple dish on a restaurant menu. He made up for its simplicity by tossing and mixing the pasta tableside in a spectacle that presidents, actors, and models have all traveled to see.
Italian Version Recipe:
To make this dish, mix
2 parts fettucine
1 part butter
1 part freshly grated parmigiano reggiano
So for 2 servings
200g Pasta
100g Butter
100g Parmesan
Notes:
-The Parmesan needs to be freshly grated in order to melt properly. Nothing pre-grated.
-I've found that grated cheese is better than shredded. But shredded still can work.
-Use room temp butter to melt more easily.
-Make sure the pasta is al dente to ensure that it doesn't break while tossing.
-I like cutting my noodles a bit thicker than regulation so that they hold up to rigorous tossing. (People will probably comment that it's tagliatelle in the video, but that's how I prefer it)
-Don't be shy with the pasta water. It really helps the sauce coat everything nicely.
United States Version:
For 2 servings of pasta
¼ cup Butter
2 cloves Garlic (crushed)
1 cup Heavy Cream
Sprinkle of Parsley (Taste)
Freshly Ground Pepper (Taste)
1 Cup Freshly Grated Parmesan Cheese
Heat the butter, garlic, and heavy cream together until the butter melts. Then add your spices and Parmesan, and heat 5-8 minutes while stirring till the sauce thickens.
Toss with the pasta, and boom. Enjoy!
#fettuccine #alfredo #italianfood #recipes #pasta
My favorite food as a kid/teen! Not my top favorite anymore, but I still love it. 🤤
Glad Justin Trudeau found a new calling
"Alfredo created it in order to settle his sick wife's stomach. Ingredients: One block of butter AND heavy cream…" – I had a good laugh at that one. Alfie really hated his old lady, LOL😂
My goodness you’re gorgeous.
You got me with the heavy cream for the first one. Good job! 😂
my friend scott taught me this in 1981 in physical therapy school,awesome
Two iffy incorrect Fettuccine versions for one incredibly simple Italian one? What's the point exactly? Butter no good in America? Too high in water content?
I love this guy's smile, honestly made my day ❤
F is for 'f*** me, I could go some of that right about now!'
I like this guy
"American" Alfredo is older than tiramisu and Ciabatta–so who gets to decide if it's "authentic" or not, really?
Just use egg noodles in the second recipe and you got best of both workds
To settle the stomach of his pregnant wife? This would do the opposite to me 🤣
You almost got me with the heavy cream😂
There is no cream…
Thanks for the ❤ Receipe…I'll try this one 🙏
my mom calls linguine fettuccine because she used to make fettuccine alfredo (out of the fat linguine) and she started making it with linguine instead
Dried pasta isnt FaKe JFC
Italians: Everybody and their mother and their grandmother have their own special pasta recipe. Italy is great.
Also Italians: But you cannot do that (whatever ”that” is) in relation to pasta!
Any real Italians (who get that I am friendly joking), is there anything, related to pasta, that is done in another part of Italy, that is not ”allowed” in your part?
It actually was authentic until you moved on to making a cream based sauce for it. Authentic is actually easier than most other recipes, including this 1. Boil some fettuccini noodles using as little water as possible for extra starchiness to help with the emulsification. Use extra finely grated (I use my lemon zester) Parmigiano Reggiano and a high milk fat extra creamy salted butter along with adding small amounts of the pasta water as needed for an adequate amount of sauce for the noodles. The key is constantly stirring in the final step without overheating the sauce in the process (a lot of people think that placing the bowl or pan/skillet they do the final stirring in on a warm or hot stove/range top will ensure all the butter melts, but you will almost certainly overhead the sauce, which will cause it to break and separate and ruin it). Just plop some sliced chunks of butter into the bowl (the 1 pound of noodles 1 pound of butter 1 pound of cheese method is a decent baseline but Parmigiano Reggiano is a salty cheese, so it’s just add cheese to taste really), cover with the piping hot noodles and pour some pasta water over that. Avoid mixing until the very end to trap the heat and fully melt all the butter under the noodles. Sprinkle the cheese over the top of everything and then stir and stir and stir and stir and stir some more and you will see the emulsification process happen as you notice the white colored thick cream textured Alfredo sauce forms in and around the pasta. Simple as that
At home, i use just the cheese and butter. But some resturaunts pop off when they use the extra herbs and cream.
Pidaras fettuccine Alfredo absolutely different from your stupid recipe
Fun fact: In Italy, we call this tipe of pasta "pasta del cornuto" that it means "cheated man pasta" or, as you prefer, "betrayed husband pasta"… because it's the simple kind of pasta that a wife can do if she had spent the entire day doing other things 😉.
Now how the hell is garlicy creamy parmesean sauce supposed to settle anyone's stomach?
Both versions are great.
The best version is the authentic one without cream. The American version sucks.
I don't like people try to authentic everything, let me reminds you that all food you eat it authentic in it's way.
Where can you get some acctual fettuccine noodles then?
The traditional one sucks, imo. Bland and flavorless, but that's the point isn't it?
I decided to make the americano version of this recipe in a pan i used to make some chicken with and it came out fantastic, thanks so much for the recipe!
❤❤❤❤❤❤❤❤❤
to settle the stomach of his wife…. *proceeds to put butter, cheese and heavy cream" 😅😂
I love this food its my favorite
That baby in the pregnant woman was the first young one to taste a historical masterpiece.
Technically all you need for authentic fettuccine Alfredo is eggs, flour, water, Parmesan and butter
I just wish people who make the sauce using cream called it something other than Fettuccine Alfredo. I'm all for innovation in cuisine but it just confuses people when the original name is used for the modified version.
in Italy if you find "fettuccine alfredo" in the menu means that you are in a tourist trap.
You bet your beautiful butt lol
Italians really be the biggest toddlers alive WAAAH YOU USED ANGEL HAIR AND NOT THIN SPAGHETTI YOU DISHONOR MY FAMILY they cry as they eat at McDonald's
F is for FU
… Is for friends that do stuff together,
U is for you and me
Why is heavy cream in pasta a sin?
YOU FORGOT THE NUTMEGG!!!!!!
This was so funny
As a Brazilian I may say: fry the garlic until light golden in a bit of butter before adding the heavy cream. Just try, thank me later.