FETTUCCINE ALFREDO: the Roman recipe

November 22, 2023

They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.

However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.

Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.


Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4

14 oz - 400 g of dry fettuccine or tagliatelle pasta
7 oz - 200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
5.3 oz - 150 g of butter
Black pepper


  1. Grate the Parmigiano Reggiano cheese until you get the indicated amount and set it aside.
  2. Bring a large pot of salted water to a boil, then add the fettuccine and cook them for a couple of minutes.
  3. Meanwhile, heat half of the butter in a large skillet and add a ladle of boiling water, taken from the pasta cooking water.
  4. Drain the fettuccine, place them in the skillet and immediately add two more ladles of cooking water along with the remaining butter cut into chunks.
  5. Finish cooking the pasta, allowing the added liquid to be absorbed.
  6. When the pasta is nice and creamy, whisk with Parmigiano Reggiano cheese and another ladle of boiling water.
  7. Serve immediately with a generous sprinkling of freshly ground black pepper.


For a gradually more intense and bold flavor, try replacing the Parmigiano Reggiano DOP 24 months with longer aging options like 36, 48, 60, or even 72 months.

Fettuccine Alfredo Roman Recipe sauce

Also in Cookbook


July 12, 2024 0 Comments

Some dishes are named after the tool needed to make them: this is the case of the protagonist of our new recipe which owes its creation and identity to the tambourine-shaped mold originally used to prepare it. Today we choose other methods of preparation, but we continue (and will always continue) to call it "timbale".

Pasta, rice, meat, fish, sweet or savory: every country, every family, every cooking enthusiast has its own version. Our idea is a simple, but with a great visual impact. The colorful and fresh Small Tagliatelle Timbales conquer the palate and catch the eye.

View full article →


June 28, 2024 0 Comments

From ancient Persia to the Middle East, from Spain to our cuisine: the journey of meatballs has been a long one, crossing countries and centuries. Simple and fun, they are round like cherries, and just like cherries, one leads to another.

Our recipe for Cheese Meatballs with mild Provolone and aged Pecorino will conquer the whole family and will become your ace in the hole for an amazing aperitivo.

View full article →


June 12, 2024 0 Comments

The sense of smell is closely linked to memory. Just a light fragrance can take us back in time and remind us of the most important moments in our lives, but also the simplest ones in which we found happiness in the little things. A chat, a smile, and why not, even a dish with an unforgettable taste.

With our Baked Gnocchi recipe and its irresistible aroma of hot cheese freshly taken out of the oven, we want to offer you a dish to enjoy in relaxation or to share with the people you love, which will turn into a beautiful and unforgettable new memory.

View full article →