Happy New Year everyone! I just returned from a holiday cruise and had an amazing time with my family and friends. Unfortunately, I came home with a cold and was looking for some comfort food. I decided to make a “creamy” and delicious Fettuccine Alfredo. In the US, many people use cream in their recipe when in realty, this dish has only three main ingredients: fettuccine, butter and Parmigiano Reggiano cheese.

Before I share the recipe, I want to tell you the story behind this dish. The original recipe was created by Alfredo Di Lelio in his restaurant in Rome. His wife was pregnant and had lost her appetite. He invented this dish for her by simply adding Parmigiano Reggiano cheese to an everyday Italian dish called Fettuccine al burro ( with butter). She could not get enough of it. Fettuccine Alfredo became very popular in the Italian-American community but many people use cream which is not in the original recipe. If you mix all the ingredients properly, it will create a creaminess without the use of cream. Grab your apron and follow me in the kitchen!

Ingredients:

• 1 pound dry Fettuccine pasta
• 1 handful of salt for pasta water
• 8 ounces salted butter
• 1/2 pound (24-month aged) Parmigiano Reggiano cheese, grated
• 1/4 cup reserved pasta water

  Preparation:
  
  1. In a large pot, over medium-high heat, bring pasta water to a boil. Add salt. Cook Fettuccine al dente (about 12 minutes)
  2. In the meantime, in a large skillet over medium heat, heat up the butter.
  3. The pasta should be cooked by now. Reserve some pasta water before draining it.
  4. Drop pasta in the melted butter, add cheese and reserved water.
  5. Use a set of thongs to mix all the ingredients thoroughly until every strand of fettuccine is coated. Serve at once with a salad or a vegetable of your choice.Gina’s note: Even though I used salted butter, this dish was perfectly balanced and not salty. If you follow my instructions carefully, you will obtain great results.

  Wine pairing suggestions:
  I recommend either one of the three V’s: Vermentino, Vernaccia, or Verdicchio. They are all Italian white wines and would pair nicely with the richness of the pasta.

  Buon Appetito!

  In June of 2019, I had the opportunity to visit a Parmigiano Reggiano factory in Parma, Italy. Photos are my intellectual property. All Rights Reserved.

  

  Parmigiano Reggiano Heaven

  

  Parmigiano Reggiano Cheese

  

  Soul-Warming Fettuccine Alfredo

  I hope you will try this delicious recipe for yourself or your loved ones and share your experience with me.

  Happy New Year from my kitchen to yours,

  Gina Martino Zarcadoolas, aka Foodiewinelover
  Culinary Personality, Food & Wine Blogger
  Author of the cookbook: Cuisines, Corkscrews & Cultures
  Winner of 2019 “Salice Salentino Bloggers Award”
  Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
  Level-2 Certified Sommelier

  To obtain a signed copy of my cookbook:

  Cuisines, Corkscrews & Cultures

  
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