Fettuccine Alfredo Day: the Best Recipe for a Creamy and Rich Pasta Sauce

Fettuccine Alfredo is a quick and easy first course to prepare. Originated in Rome, they have become one of the most famous, loved and appreciated Italian dish in America – they even have a National Day dedicated to themselves! They are prepared with fresh egg pasta, bought or made at home, topped with a cream of butter and parmesan. The history of this recipe begins around 1920, when a Roman restaurateur, Alfredo Di Lelio, prepared a dish of fresh pasta seasoned simply with butter and parmesan for his wife who was debilitated due to childbirth: a first course so good that it was included in the menu of the restaurant. Popularity arrived when the fettuccine were tasted by two American actors who fell head over heels for their creaminess, so much so that they gave Alfredo two golden cutlery.

From that day on, the restaurant became a fixed stop for Americans visiting Rome, tourists but above all Hollywood celebrities who, once they returned to America, contributed to making this Italian dish very famous. Fettuccine Alfredo can really be prepared in under 5 minutes: after having drained the fettuccine into a baking dish with some soft butter, add the grated parmesan and mix them carefully and delicately so that the heat of the pasta will melt the butter and create a cream with the Parmesan, that will be enveloping and tasty.

To help the final creaming, you can add a few spoonfuls of the pasta cooking water. We recommend using high quality butter and cheese; fettuccine, on the other hand, should not be excessively thick. If you like spicy flavors, you can add a sprinkling of freshly ground pepper. For a pleasant crunchy note, sprinkle the dish with walnuts or sliced almonds.

Find out how to prepare them by following our step-by-step procedure and advice.

How to Prepare Fettuccine Alfredo

Cut the butter into small pieces.

Prepare the butter and grated parmesan, putting them into two separate bowls.

Place the pieces of butter inside of a baking dish and let them soften at room temperature.

Cook the fettuccine al dente in plenty of salted boiling water.

Drain the fettuccine directly into the baking dish where you placed the softened butter. Add a spoonful of the pasta's cooking water.

Start mixing the fettuccine, using two forks, swirling them in the butter.

Add the grated parmesan.

Continue mixing with the forks, raising and lowering the fettuccine to mix them both with the melted butter and the grated parmesan.

As you turn and mix the fettuccine, a sort of cream will begin to form.

The Fettuccine Alfredo are now ready to be plated and served immediately at your table, simply adding a sprinkle of pepper.

Curiosities and Advice on Fettuccine Alfredo

Alfredo sauce is naturally gluten-free and keto-friendly. To make it more keto-friendly, use grass-fed butter. If you don't have heavy cream, milk is a suitable substitute, but your sauce won't be as thick or creamy. If your sauce isn't thickening, continue whisking it over a low flame to cook it down. If that doesn't work, you can mix in a little bit of flour or a cornstarch slurry to achieve your desired thickness. Alternatively, add milk and cream for an ultra-rich, thick Alfredo sauce.

To make dairy-free Alfredo sauce, use a vegan cheese substitute and vegan whipping cream instead of parmesan and heavy whipping cream. If you don't want to use parmesan, you can substitute it with other types of cheese.

Alfredo sauce is traditionally served over fettuccine or other long noodles. You can add protein to the dish to make it even heartier. Chicken, salmon, shrimp, mushrooms, chopped veggies, and bacon are all popular choices. However you choose to enjoy it, fettuccine Alfredo is excellent with side dishes like roasted vegetables, homemade garlic bread, sautéed spinach, green salads, and mashed potatoes.

Alfredo Sauce Variations

Once you've mastered traditional Alfredo sauce, try mixing things up. Add in fresh chopped herbs like basil, parsley, or sage. Make it spicy with a pinch of red chili flakes, or swap out the parmesan for a different type of cheese. Pecorino, cheddar, mozzarella, or gouda would all be delicious.

How to Store Alfredo Sauce

Keep Alfredo sauce in the fridge in an airtight container for up to four to 5 days. Reheat it gently over a low flame, stirring regularly until the sauce is heated through.

Can You Freeze Alfredo Sauce?

Because Alfredo sauce is mostly made from cream and cheese, it doesn't freeze well. It's best to enjoy your Alfredo sauce on the night it was made, or up to a few days after you've prepared it.