July 12, 2021

Fettuccine Alfredo

Bowl of fettuccini alfredo

Fettuccine Alfredo

The original Alfredo sauce was created by Alfredo di Lelio in Rome. The Alfredo sauce authentically made in Italy is much lighter in consistency than its American counterpart, which many find too heavy, and restaurants often substitute a commercially made Alfredo sauce that contains preservatives.  Butter and fresh parmesan are all that is needed to make this original version.

  • Author: Caterina De Falco
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins



1/2 cup fresh grated parmesan finely grated - not pre-shredded

1/2 cup ( 1 stick) good butter- hand-churned, farm butter, Delitia, or Kerrygold

Sea salt or celtic salt and freshly ground black pepper

1 pound of fettuccini. Fresh if you can find it.


The first step is to cook the pasta in salted water until al dente, which is about 1.5 to 2 mins less than the time on the directions.  Reserve a cup of the pasta water before straining. 

In a sauté pan, melt the butter, add the cheese and a tablespoon at a time of pasta water, and stir until combined and you have a creamy sauce.  ⁣Then add the pasta and toss well.  

Season with lots of fresh ground black pepper and viola. You will have an authentic and light alfredo in minutes. 


This dish should be eaten immediately, so plan your meal around serving. For example, serve the first course and then prepare the pasta.   Tip- you can cook the pasta while eating the first.

Or you can serve the pasta and then a salad after as the Italians do.  


 I often cook "au pif", as we say in France, which means without a recipe.  You’ll find this style of cooking helps you cook faster and makes cooking easier. With many recipes, you don’t need exact measurements, just a little kitchen intuition.

Write to me if you have any questions on the recipes.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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