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Fettuccine with Butter and Parmesan — traditional dish from Rome, Italy
Main course Vegetarian

Food Flavour DNA

Nutritional Values

🔥600kcal
💪22gProtein
🌾66gCarbs
🥑30gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Fettuccine with Butter and Parmesan

How to order / say it
Say it Fettuccine Alfredo — [fet-too-CHEE-neh al-FRED-oh]
Order I'd like the Fettuccine Alfredo, please.
Locally Vorrei la Fettuccine Alfredo, per favore.
Say locally

Pasta tossed with butter and Parmesan cheese to form a smooth sauce.

Why try it?

Although American iterations often add cream, the original Fettuccine Alfredo is a testament to the Roman ethos of simplicity and quality in cooking, showcasing the luxurious combination of butter and cheese over pasta.

How it tastes

The sauce is rich and creamy, with a nutty flavor from the Parmesan and a buttery smoothness that clings to the fettuccine, creating a decadent yet simple dish.

Origin & History — first documented: 1910

Created in Rome in the early 20th century by Alfredo di Lelio, this dish was designed to be gentle on the stomach. It gained worldwide fame after Hollywood stars popularized it during their Rome visits in the 1920s.

Recipe

Ingredients

  • 🌾 200 g fettuccine
  • 🥛 100 g unsalted butter
  • 🥛 100 g Parmesan cheese
  • 🧂 to taste salt

Method

  1. 1 Cook fettuccine in boiling salted water until al dente.
  2. 2 Melt butter in a large skillet over low heat.
  3. 3 Add drained fettuccine and Parmesan to the skillet; toss until melted into a creamy sauce.
  4. 4 Serve immediately, adjusting with pasta water if necessary.

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