When it comes to Fettuccine Alfredo (Fettuccine al Triplo Burro) one ingredient separates the dish as it’s prepared in the United States versus Italy; viz., cream. The original dish was created (or popularized) by Alfredo di Lelio when he supposedly tried to cook something satisfying for his pregnant wife. Alfredo created a sauce of butter and grated Parmigiano-Reggiano and the dish was enjoyed by both his wife,and later, the many patrons of his Roman restaurant on Via della Scrofa during the 1930’s. The American version of the dish includes heavy cream which is often omitted in traditional Fettuccine al Triplo Burro.
Our version holds true to the classic and includes a generous amount of freshly cracked black pepper. Variations of Fettuccine Alfredo are abundant, but we suggest you try the simple (and cream free) version first and then decide if the additional ingredients are necessary.
- Freshly cracked black pepper and Kosher salt
- 1 pound of fettuccine
- 1 cup of grated Parmigiano-Reggiano
- 1 stick of unsalted butter (buy the best butter you can afford)
- Cook the fettuccine and add 2 tablespoons of the pasta water to a large pan. Add the grated cheese and butter and melt down the mixture. Add freshly cracked black pepper and salt. Add the pasta and mix well. Just prior to serving grated more cheese over the pasta, as well as a but more black pepper, if desired.