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.
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, about 1.5 to 2 mins less than the time in 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 voila. You will have an authentic and light alfredo in minutes.
This dish should be eaten immediately, so plan your meal around serving it. For example, serve the first course and then prepare the pasta. Tip- you can cook the pasta while eating the first course.
Or you can serve pasta and then a salad after as the Italians do.
