Saturday, September 29, 2012

Grandma's Authentic Fettuccine Alfredo Recipe


Many Regions in Italy take you to a different style for this basic recipe.  In Rome Italy where Grandma was born and raised, this is how she taught us to make it and our family still makes it that was today. Americanized is made with heavy cream.
Here is our basic recipe, we consider Authentic from where it originated. 
Hope you like Grandma's version.
Use the pasta machine to makes fresh wide noodles
Click link for the recipe for pasta above

1 1/2 pound fettuccine cooked al dente and drained ( buy the fresh kind in the dairy case)
2 sticks unsalted butter softened and smashed with the back of a spoon
salt
3 1/4 cups grating cheese around 1/2 pound grated (we like Romano and Parmesan blend)
3/4 cup pasta reserved water or more
large shreds of Parmesan or Romano cheese for the top
fresh chopped or dried parsley

Smash the butter in a large skillet pan with the back of a spoon the add the warm pasta water, place on low heat just to gently warm the sauce around two minutes .  Toss the pasta with cheese in this butter sauce mixture  and toss for two minutes to coat.  Add more pasta water if needed to make creamier.  Garnish with large shreds of  grated cheese and parsley. Add salt and pepper as needed.


19 comments:

Fuat Gencal said...

Hayırlı sabahlar, ellerinize sağlık. Çok iştah açıcı görünüyor. İyi hafta sonları.

Saygılar..

Anita at Hungry Couple said...

Mmm. I admit I love the American version but this sounds pretty amazing, too!

bellini said...

Authentic is best without all of the heavy cream.

Big Dude said...

Thanks for sharing grandmas real deal and the fish from yesterday looks sooo good as does the soup from the day before that

Pretend Chef said...

Yummy!

Elisabeth said...

It's such an amazing thing how we Americans break the authentic Italian food traditions and Americanize them...yet, they are terrific. I love the Americanized version of Fettucine Alfredo,which was very popular in the seventies and eighties in just about every Italian restaurant.

Fettucine Burro e Parmigiano or Pasta in Bianco, is the 'real' Alfredo version in Italy, and every Italian restaurant there have the authentic version on their menu.

Your grandmother must be orginally from Abruzzi, which is right outside of Rome. I have some long-time friends who are from that area, as well! Delicious and simple pasta, nicely presented:)xo

Dana DeVolk said...

Fettuccine Alfredo is my FAVORITE! I will have to try it this way, Hubby will be able to eat it too, yay!


<3 Dana @ This Silly Girl's Life

mylittleitaliankitchen said...

A very yummy pasta dish. I love that you make homemade pasta too. You are skilled girl. Great recipe as always! Ciao!!

Catherine said...

Dear Claudia, A delicious dish, full of flavor and good memories. Blessings dearest. Catherine xo

Ruth Martins said...

I much prefer this version. Looks just as creamy.

Joanne said...

Oh so delish!
I'll eat homemade fettucine alfredo any day but refuse to order it when we dine out. You can never tell when the restaurant is going to make it too rich.

Kim - Liv Life said...

I haven't made an alfredo recipe in years, and you have me craving it. Printed and put on the top of my to try pile!

Ramona said...

hello, this is a version of pasta that I love (even the rice is delicious as well), but .... their name "Fettuccine Alfredo" is just an American term: D
we will simply call fettuccine with butter and usually is faster than the pot when you're running late and, for children or for when you're in convalescence in a restaurant you have to ask the purpose and the waiters look at you with tenderness because they think you're not really good: w Italy, as always, is not it? :))
Try to prepare grating very fine Parmesan: melts with the heat of the pasta and ... wonderful dish <3<3<3
With my husband would always say, when we get to make a trip to the U.S., the first thing I'll want to eat cherry pie will be in one of your bar and fettuccine Alfredo!
Thanks for your blog and your recipes: I like very much
Have a nice day <3
Ramona

Kathy said...

Such a wonderfully delicious looking dish...sounds so easy to prepare…and we all know grandma is always right!! Nicely done, Claudia!!

Ashley said...

I'm Italian but I've never made alfredo sauce without cream. I'll have to try this authentic recipe!

Greg said...

THis sounds amazing. Like most good Italian dishes extremely simple but it packs a lot of flavor.

Claudia said...

This is how I prefer it - no cream! I always thought Alfredo was an American dish.... fun to see the Italian version. Of course Americans ruin a good carbonara with cream.

Roz P. said...

Fettucine Alfredo is one of my abslolute favortie Italian dishes! May I include your photo and link to your post on my blog for my "Rome" post where I list Fettucine Alfredo as one of Rome's specialties? Please let me know. I'll make sure to provide correct citation and a link to your post Claudia. Just let me know.

Thanks!

Roz P. said...

Thank you Claudia for your kind permission. I have your fettucine photo and link scheduled for when I am in Rome on October 13th, but I hope you can follow me when my travel posts begin in Venice next Monday.

Ciao bella,
Roz