Fettuccine Alfredo

4 servings

30 minutes

Fettuccine Alfredo is one of the most famous Italian pasta recipes, embodying the simplicity and elegance of Italian cuisine. Its history began in the early 20th century when Roman restaurateur Alfredo di Lelio first served this dish to satisfy his wife's appetite after childbirth. The delicate sauce, based on Parmesan and butter, perfectly coats the fettuccine, creating a velvety flavor with subtle garlic and lemon notes. Fettuccine Alfredo pairs wonderfully with herbs and freshly ground pepper, and its versatility allows it to be served as a standalone treat or complemented with chicken or seafood. This dish is a true symbol of home comfort and elegance in Italian gastronomy.

Energy value per serving

• Calories: 598.9
• Proteins: 26.8g
• Fats: 25g
• Carbohydrates: 62.1g

Ingredients

• Grated Parmesan cheese: 150 g
• Chicken egg: 1 pc
• Cornstarch: 1 tbsp
• Extra virgin olive oil: 2 tbsp
• Lemon zest: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Fettuccine pasta: 350 g
• Garlic: 1 clove
• Chopped parsley: to taste

Cooking steps

1. In a large bowl, combine cheese, cream, egg, starch, olive oil, and lemon zest (if using). Lightly salt and pepper well. Whisk together and set aside for a while.

   Required ingredients:

   • Grated Parmesan cheese: 150 g
   • Chicken egg: 1 piece
   • Cornstarch: 1 tablespoon
   • Extra virgin olive oil: 2 tablespoons
   • Lemon zest: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

2. In a large saucepan, bring 200 ml of water to a boil with 2 tablespoons of salt. Add the pasta and continue cooking, stirring often. The cooking time should be 1 minute less than the package instructions. Drain not all the water, leaving 2 cups for the sauce. Transfer the pasta to a bowl, add garlic, butter, and mix.

   Required ingredients:

   • Fettuccine pasta: 350 g
   • Garlic: 1 clove

3. While whisking, slowly pour 1.5 cups of pasta water into the cheese sauce bowl. Transfer the sauce to the pasta pot and cook over medium heat for 45 seconds, stirring constantly with a silicone spatula until the mixture boils and thickens.

   Required ingredients:

   • Fettuccine pasta: 350 g
   • Grated Parmesan cheese: 150 g

4. Transfer the pasta to the sauce and mix. If necessary, before serving, add the remaining pasta water to prevent the sauce from being too thick. Sprinkle with chopped herbs, pepper, cheese, and drizzle with olive oil.

   Required ingredients:

   • Chopped parsley:  to taste
   • Grated Parmesan cheese: 150 g
   • Extra virgin olive oil: 2 tablespoons
   • Ground black pepper:  to taste