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Original Fettuccini Alfredo

The original recipe for Fettuccini Alfredo had a butter and cheese only sauce that was nothing like the thick white sauce over pasta that you sometimes encounter at modern restaurants.
Whole Pomegranate and Pomegranate Seed Segments

Fettuccini Alfredo Ingredients
- 1 pound of dried fettuccini noodles
- 1/2 pound of unsalted butter (2 sticks)
- 1/2 pound of finely grated Parmigiano Reggiano cheese (about 3-1/4 cups)

Fettuccini Alfredo Instructions
PASTA: Bring six quarts of water to a boil. Add fettuccini and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
SAUCE: Cut butter into thin pats and transfer it to a large warmed platter. Drain the pasta (reserving 3/4 cup of the pasta water) and place the pasta over the butter on the platter. Sprinkle the grated parmesan cheese over the top and drizzle with 1/4 cuyp of the reserved pasta water. Use a large spoon and fork to gently toss the pasta with the butter and cheese, adding more pasta water if necessary to create a smooth sauce. continue mixing the pasta, cheese, and pasta until the cheese and butter have fully melted and the noodles are thoroughly coasted, usually about 3 minutes. Serve immediate on warmed plates. Serves 4 to 6 people.
VARIATION: Bring the butter to room temperature and mix it with the grated cheese until the cheese is almost dissolved and the mixture is smooth and creamy. Drain the pasta, reserving some of the pasta water. Mix the fettuccini with the butter and cheese and (if necessary) add reserved pasta water to achieve the desired texture.

Fettuccini Alfredo Recipes on the Internet
- To Die For Fettuccini Alfredo (made with heavy cream)
- Lower Calorie Fettuccini Alfredo (made with Neufchatel cheese)
- Olive Garden Style Fettuccini Alfredo (parmesan, cream cheese, heavy cream)
- CMU Alfredo Sauce Recipes

About Fettuccini Alfredo
- History of Ristorante Il Vero Alfredo (Rome, Italy)
- Wikipedia "Fettuccini Alfredo" Article

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