Fettuccine Alfredo
An American twist
If you ask for “Fettuccine Alfredo” in Italy, there’s a good chance you’ll get a few puzzled looks.
Although it sounds like a classic Italian dish, the version most people know today actually became popular here in the United States. It’s a perfect example of how a traditional dish can take on a life of its own in another country.
Fettuccine al Burro
In Italy, the dish is known simply as Fettuccine al Burro. The reason it differs so much from the American version is simple: the original recipe does not contain cream. Instead, fettuccine, or sometimes tagliatelle, is tossed with butter and a generous amount of Parmesan cheese. Together, they create a creamy sauce without a drop of cream.
Just four ingredients
In the original Italian version, cream is a definite no-go. The creamy texture comes entirely from the butter and cheese. In the United States, however, cream is often added to make the sauce thicker and richer. Purists would argue that’s not how it’s meant to be made. For an authentic Pasta Alfredo, you only need four main ingredients: fettuccine, butter, Parmesan cheese, and freshly ground black pepper.
Variations
While the original dish is wonderfully simple, many people like to add their own twist. Pancetta or bacon are popular additions that bring extra texture and a savory touch. We often add them ourselves, but they’re certainly not required. At its best, this dish is simple and uncomplicated.
Serve with a fresh salad
One of the best ways to balance the rich flavors of Pasta Alfredo is to serve it with a fresh Italian salad. The light, crisp flavors of the salad complement the rich pasta beautifully and create a nice contrast with the creamy sauce. In the end, Pasta Alfredo may not be exactly what many people think it is, but that doesn’t make it any less delicious. Enjoy!
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Fettuccine Alfredo
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
Fettuccine Alfredo combines fettuccine, butter, Parmesan cheese, and black pepper for a rich and simple pasta dish.
Ingredients
- 5 oz fettuccine (or tagliatelle)
- 3 1/2 oz diced pancetta (or bacon), optional
- 1 3/4 oz unsalted butter
- 2 cups Parmesan cheese, finely grated
- Ground black pepper
Instructions
- Cut the butter into small cubes and let it come to room temperature. Finely grate the Parmesan cheese.
- Meanwhile, cook the fettuccine according to the package directions until al dente (about 8 minutes).
- At the same time, cook the pancetta in a skillet until crispy.
- Using tongs, transfer the pasta directly from the cooking water to a large bowl. Do not drain the pasta. Reserve the pasta water.
- Add the butter to the hot pasta and gently toss until melted.
- Add about one-third of the Parmesan cheese along with a splash of pasta water. Toss until combined. Repeat this step two more times, adding more pasta water as needed. You will see a silky sauce begin to form.
- Add the pancetta along with a generous pinch of freshly ground black pepper and some extra Parmesan cheese. Serve immediately.
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: American, Italian
