Fettucine Alfredo Recipe

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Alfredo di Lelio invents Fettuccine Alfredo (1917) at his restorante in Rome  .. Mary Pickford and Douglas Fairbanks eat it on their honeymoon in 1926 and love it, and spread the word back in Hollywood, and the word spreads. Within a year, a recipe for Fettuccine Alfredo is in cookbboks in the States . Fettuccine Alfredo becomes one of America’s favorite dishes and is a bug part of Italian-American cuisine and is served in Italain restaurants all over America, where millions of dishes of it have been enjoyed by enthusiastic cutomers over the years. The recipe created by di Lelio is made with fresh fettucine egg noodles and the sauce is made by tossing butter and grated Parmigiano Reggiano together with the just cooked pasta. Italian restaurant owners in America make it a bit differently and their devoted customers just love it. In Italian restaurants in America the same fresh fettuccine egg pasta is used, but the sauce is different, it’s made of heavy-cream and the grated Parmigiano Reggiano instead of butter and Parmigiano, either way is equally tasty.


1 lb. fresh Fettuccine

1 pt. heavy cream, ½ stick butter

1 cup grated Parmigiano

2 egg yolks, salt & pepper

Put the cream in a large frying pan. Bring to the boil, lower the flame and let the cream cook. Season the cream with salt and pepper to taste. Reduce volume by One-Third, this will thicken the sauce.

Excerpted From SUNDAY SAUCE  by Daniel Bellino Zwicke




Cook the fettuccine and drain it. Put the fettuccine in to the pan with the cream. Add butter and stir.

Turn the flame off. Add egg yolks and Parnigiano and stir. Serve and pass around extra Parmigiano.

Note: You can make Fettuccine Lemone by adding the zest of two lemons to this recipe. Fresh basil is also another nice addition for the Lemone Sauce.


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