Blog Post Photo of Fresh Fettuccine and Ingredients for making Alfredo/Al Burro Sauce

Fettuccine Alfredo or Fettuccine Al Burro, As It Was Meant To Be

Years ago I read how Fettuccine Alfredo was first made in Italy, using only butter and cheese.  There’s no cream in Alfredo sauce!  So you can imagine my delight when one day I saw Italian butter at our favourite cheese shop, Les Amis du Fromage!  Wow, I could hardly wait to get home and make fresh tagliatelle as there’s absolutely no question about it, Alfredo demands fresh fettuccine/tagliatelle.  The Italian butter really rocks this dish! We’ve been able to get our hands on New Zealand grass-fed butter as well as some local grass-fed that works well.

Makes 3 – 4 Servings

1 lb. fresh, fettuccine/tagliatelle noodles(see below) 3 egg pasta dough
4 oz. Italian butter, unsalted and very soft (if you can’t find it…cultured, unsalted butter of grass-fed butter)
2 – 3 oz. Parmigiano Reggiano, finely grated + extra for serving
Freshly ground black pepper

Heat a large pasta serving bowl in an 180 F oven.

Cook the fettuccine noodles in a large pot of salted boiling water for about two or three minutes, test for doneness after two minutes. At the same time, mix the softened butter in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. Reserve 1 cup of pasta cooking water, then drain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce in a heated serving bowl, adding pasta cooking water as necessary to create a creamy sauce; adding more cheese as necessary.  Season with freshly ground black pepper & serve immediately.

A creamy, cheesy dish of goodness enjoyed occasionally @#5.

Helpful link to making Food Processor or Stand Mixer Pasta Dough.



Leave a Reply