This first time I ever had the original fettuccine alfredo was at Alfredo’s in Epcot. They had re-created their original restaurant in Italy (it has since been replaced with another Italian restaurant). I was probably 20 years old when I first tasted this dish and after having it EVERY time I went to Epcot, I finally asked them how they make it. Their answer? Real butter with cream and the finest parmesan, fresh pasta. That is all.”
(Many Italians say no cream was in the original recipe.)
Sometimes the best dishes are the simplest. This one is elegant and pretty easy on the wallet, depending upon how much you spend for the cheese. The Reggiano costs a little more, but it’s worth it. Sometimes, I use Romano, and I prefer that cheese. (It’s also 1/4 the price.
Ingredients
2 10oz packages fresh fettuccine, in the refrigerated section (or make my fresh pasta HERE with my meatballs for another day)
1 stick of good quality butter
1 pint of heavy cream
1/2 lb of Parmigiano Reggiano, plus a little more for grating over the top
My additions (optional)
sea salt for the pasta water, to taste
1/4 tsp cracked, black pepper
1/8 tsp freshly grated nutmeg
1/2 tsp sea salt
Garnish with more pepper and cheese
Method
Boil salted water in a large pot for the pasta. Melt butter in a 2 quart saucepan while grating the cheese. Add the cream and the cheese to the pot. Add black pepper and nutmeg. Try not to let it boil, just bubble slightly. Stir frequently. Boil pasta according to package directions. Drain and place in a large boil, tossing with the sauce. Garnish with cracked, black pepper and more grated cheese. And that is the Original Fettuccine Alfredo Make it!.
