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Would I double the creamy recipe if I’m using a pound of pasta?
Hi, Monique! Yup, exactly! Enjoy!
I have been making this frequently. I have started adding broccoli florets cooked tender crisp, sliced mushroom cooked in evoo or butter, and grill chicken breast, sliced. Fantastic! It always “works”!
Thank you for such an easy and delicious recipe. I am not good about leaving comments but this recipe is so versatile. eBay to make creamier…. I’ve used it with a variety of noodle. Thanks for once agin providing a simple recipe for a traditional dish
I made this for dinner last week. I splurged a little on some decent Parmesan cheese, and I used unsalted butter as the recipe calls for. I had never used unsalted butter before, and I was shocked in the difference of the flavor.
Just wanted to say I loved it! Made some grilled chicken for the carnivores, but I could have been happy with just the pasta alone. I shared this recipe with my sister, too!
I have made this both ways…delicious and a great quick dinner. I add chopped fresh parsley just before serving. Elise, thanks for another great recipe!
What brand of parmesan do you use? I used fresh grated but it didnt melt. Just turned into a clump.
Hi Lyn, Parmesan Reggiano. I grate my own using a fine grater.
I made this for a small dinner party last night. I added a some smoked salmon and a bit of parsley and everyone raved about it.
Growing up in a huge Italian family in America our favorite dish was what we called “White Spaghetti” my grandparents never fully spoke English so I don’t know what it was really called. However it was spaghetti pasta, that was tossed in while really hot with some of the water, a whisked egg (or 2 depending on the amount being made), lots of garlic cloves that had been cooked until slightly soft and I know this sounds strange small bits of cooked cauliflower and tons of Parmesan cheese. As I grew up I left the eggs and cauliflower out and use mizthra cheese instead. My favorite dish! Oh don’t forget lots of course ground pepper.
That sounds fabulous Gia! I love pasta and cauliflower.
Ciao Elise, thanks for the compliments, if you want in my blog there are so many pasta recipes that you can repeat in your blog. Unfortunately, the recipes are in Italian. I love the American cakes.
Hello Elise, my name is Paola, I’m Italian and I live in Rome, I was looking for a sweet american and I found your blog . Yuour blog is very nice.
I have seen the “Spaghetti Alfredo” They are good but are almost unknown in Italy with the name.
Unfortunately I do not speak english , but I hope to have written it correctly.
Hello Paola, bonjourno! Rome is the most magnificent city with the most amazing food, you are lucky. Yes, I think this dish is more popular in the United States than it is in Italy.
Just made your creamy version of fettuccine Alfredo for dinner tonight , to accompany broccoli stuffed chicken breasts. It was amazing!!! While I did not have cream on hand, I used evaporated milk. The flavor was excellent!
I plan to try other suggestions offered in the comment section. Thank you so much for this great recipe! I plan to use it often!
In Mexico we add some shrimps on it. Specially in the creamy version, they taste wonderfull.
The recipe I had in Rome used egg yolks, heavy cream, and grated cheese. It was wonderful.
Wow!I just wanted to say this was the first time I made fettucini alfredo with out the cream and it was amazing! I followed Daniela’s advice and did not melt the butter but instead creamed it with the pasta water…..AMAZING! That made the dish! It reminded me of Italy, simple yet mouthwatering.Thank you so much!
HISTORY OF FETTUCCINE ALL’ALFREDO AND ITS CREATOR
We are the grandchildren of Alfredo Di Lelio (Alfredo and Ines Di Lelio). The story is this. Alfredo di Lelio opened the restaurant “Alfredo” in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Deaf). In this local fame spread, first to Rome and then in the world of “fettuccine all’Alfredo”. In 1943, during the war, Di Lelio gave the local to his collaborators.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo”)
It’s weird to know that Alfredo Di lelio is renowned all around the world apart that in Italy!
Do not misunderstand me, they use to serve this kind of pasta in Italy as one of the basic pasta dishes at home (but no butter and cream unless you are feeding a kid!), you can have refined versions with special kind of cheese at the restaurant and normally they call it “cacio e pepe”, and the cheese might be a special pecorino seasoned in a cave or on a bed of oak leaves for examples.
I think it is interesting to reflect on the fact that at international level a codification of some kind of dishes occurred. Those dishes lost their regional connotation and have become symbols of a not better defined international cuisine, like Caesar salad or chicken pizza (nobody would eat chicken pizza in italy!), dishes you can find anywhere in places where western foods are served. And they also become cliches misidentifying local cooking cultures. Pasta Alfredo is definitely one of these examples and we should define it as an American pasta dish or a western pasta dish, but definitely not as an Italian recipe.
Hi Elise, I make this Fettuccine Alfredo with a Cream Sauce for Me and my daughter. This recipe is really great. Thanks! love it with the creamy sauce and without.