Does the original recipe for fettuccine Alfredo really include only three ingredients?

Butter, fettuccine, and Parmesan?

7 Answers

  • 6 years ago
    Favorite Answer

    Yes, the original recipe for Fettuccini Alfredo contains only those three ingredients plus some of the pasta water. If you wish to consider pasta water an ingredient; Fettuccini Alfredo would actually contain 4 ingredients. I have made it with and without cream and prefer it without the cream. If you have ever had Spaghetti Carbonara, that too took a turn for the worse when chefs started adding cream to the original recipe which only used eggs, parmesan, pancetta or guanciale, pepper and pasta water.

    Original Fettuccini Alfredo Recipe

    1 lb. dried fettuccine

    1⁄2 lb. unsalted butter (2 sticks)

    1⁄2 lb. finely grated parmesan (about 3 1⁄4 cup)

    1. Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.

    2. Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.

    3. Sprinkle grated parmesan over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.

    4. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 12" skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)

    5. Serve the fettuccine immediately on warmed plates.

    SERVES 4 – 6

  • 6 years ago

    I have no idea how it started. The recipe I use includes flavorings, uses Pecorino Romano as the basic cheese, and has two egg yolks to keep the sauce from breaking while holding under heat. Here's the deal:

    Alfredo Sauce

    • 1 Stick butter (8 tablespoons)

    • 2 - 3 cloves garlic, minced

    • 1 quart heavy cream

    • 3 egg yolks only

    • 2 ½ cups plus Pecorino Romano

    • ¼ cup parmesan cheese

    • 2 Tablespoons corn starch mixed with cold water to make a slurry.


    Mix egg yolks with heavy cream until incorporated. Heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Gradually add the cream and whisk until mixture begins to thicken and bubble. Add the chives, Romano and whisk to incorporate. Add parmesan when all is smooth. When all is smooth and incorporated, add slurry as needed to thicken.

  • Anna E
    Lv 7
    6 years ago

    Any recipe I have ever seen for Alfredo sauce contains butter, cream and parmesan cheese.

  • 6 years ago

    Alfredo sauce is a basic white sauce using cream, flour and cooked to a nice smooth sauce. Then butter and cheese and maybe a little salt are added.

    Buttered fettuccini is merely the butter, pasta and parmesan if that is the cheese you have!

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  • 6 years ago

    The sauce can be made with heavy cream or butter w/white wine, and parmesan cheese.

    But if you really want it to have some flavor you need some more seasonings.

    Oh, and it has to be real butter, no margarine

  • No, the sauce is made with cream and parmesan.

  • kswck2
    Lv 7
    6 years ago

    You need a couple of egg yolks so the sauce will bind together and not be runny or stringy.

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