Fettuccine all’Alfredo: The True Roman-American Classic

Fettuccine Handmade

Fettuccine all’Alfredo: The True Roman-American Classic

By Master Chef Gianluca Deiana Abis

📜 HISTORY

Fettuccine Alfredo, beloved across the United States, has a surprisingly Roman origin—but its international fame is more American than Italian. The original version was born in Rome in 1914, created by Alfredo di Lelio, a restaurateur who prepared a simple dish of fresh fettuccine, butter, and Parmigiano Reggiano for his wife, who was recovering from childbirth.

What made this dish famous? Hollywood. In the 1920s, American silent film stars Douglas Fairbanks and Mary Pickford visited Alfredo’s restaurant, fell in love with the dish, and brought it back to the United States. It became an icon in American-Italian cuisine, although Italians in Italy rarely eat “Alfredo sauce” as it's known abroad.

In Italy, the original dish remains pure: no cream, no garlic, no chicken. Just butter, Parmigiano, and perfectly made egg pasta.

🍝 RECIPE

Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesDifficulty: Very EasyCuisine: Italian-American / RomanCourse: Main CourseKeywords: Alfredo sauce, fettuccine al burro, Roman pasta, authentic Alfredo, Master Chef Gianluca Deiana Abis

🛒 INGREDIENTS (Serves 2)

• 250g fresh fettuccine (or 180g dried fettuccine)

• 100g unsalted butter, cold and cubed

• 100g freshly grated Parmigiano Reggiano

• Salt, to taste

• Pasta water, as needed

👨‍🍳 INSTRUCTIONS

1. Cook the fettuccineBoil pasta in salted water until al dente. Reserve about 1 cup of pasta water before draining.

2. Melt the butterIn a warm (not hot) sauté pan or serving bowl, add half the butter.

3. Toss with pasta and cheeseAdd hot fettuccine on top of the butter, sprinkle with half the Parmigiano, and start stirring gently.

4. Create the emulsionAdd more butter and Parmigiano gradually while mixing, and drizzle in a bit of the hot pasta water to emulsify into a silky, creamy sauce. Keep stirring until smooth.

5. Finish and servePlate immediately and sprinkle with a touch more Parmigiano. No pepper or garnish needed—purity is the key.

🍷 WINE PAIRING

• Frascati Superiore DOCG – A dry white wine from Lazio with citrus and almond notes, perfect to cut the richness of the butter.

• Alternative: Verdicchio dei Castelli di Jesi or Soave Classico for more body.

👨‍🍳 CHEF TIP FROM GIANLUCA DEIANA ABIS

“Do not add cream! The creaminess comes from the butter, cheese, and pasta water. Use only freshly grated Parmigiano—never pre-shredded—and mix vigorously to build that velvet finish.”