This isn't the real thing, or not quite the real thing. I make it with 3 ingredients - pasta, butter, parmesan - gloriously mixed together. For other recipes you almost need a chef's training to get the consistency right. I just mix the butter and parmesan with the pasta and a little pasta water.
This gorgeous and quick pasta dish of 3 ingredients – so unusual in today’s current fashion of long ingredient lists - is often called Fettuccine Alfredo, although it’s original name was Fettuccine al Burro.
Traditionally this dish did not include cream – the sauce was an emulsion between butter and parmesan. However, of course, the American version is made with cream, butter and cheese. Choose which ever version you prefer. But look for simple recipes, not ones that have, say, cornflour in it 😶
It is said that in the 1020’s Alfredo, a restaurateur, was trying to find a dish that his pregnant wife, who had lost her appetite, would eat. He added cheese to a simple pasta-and-butter dish and she loved it. When he introduced it to his restaurant it became popular around the world.
@LifeTimeCooking
I haven’t made this before thinking I’d need cream & feeling it’s just way too cloying with cream - your version though would suit me down to the ground. When I go home I’m going to make this! Thank you.
@feather1952 IKR! Why put cream in it?? Be a little generous with the butter, and gently heat the pasta, pasta water, butter and parmesan together as you toss.
@LifeTimeCooking Yum! I love the magic of using pasta water to help emulsify pasta sauces - and no need for cream to make them creamy! I do the same as you, Ganga, pasta, butter, and Parmesan, and a good crack of pepper.
I did not know the history, thank you!
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