fettuccine alfredo

Fettuccine Alfredo is the early twentieth-century Roman pasta associated with restaurateur Alfredo Di Lelio. This profile follows Carla Lalli Music's cream-free version, fixing fettuccine, butter and Parmigiano-Reggiano.

Butter and Parmigiano-Reggiano create a concentrated dairy richness, while starchy pasta water makes the sauce smooth rather than heavy. Black pepper adds a clean aromatic edge to the salty, nutty cheese.

The long flat ribbons are evenly coated in a pale, glossy sauce with no separate pool of cream. The pasta remains supple and distinct while the cheese-and-butter emulsion clings silkily to each strand.