Roman Fettuccine Alfredo
Rome — Mother recipe · ar de en es fr it ja pt ru zh
A creamy embrace of butter and Pecorino Romano cheese enveloping tender fettuccine noodles, a true Roman classic.
⏱️ 10 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- fettuccine noodles
- butter
- parmesan cheese
- Pecorino Romano cheese
- red chili flakes
- salt
Method
- Bring a pot of salted water to a boil and cook the fettuccine according to package instructions.
- While the pasta is cooking, melt butter in a large skillet over medium-low heat.
- Once cooked, drain the fettuccine and add it to the skillet with the melted butter. Toss well to combine flavors.
- Gradually incorporate grated cheese, stirring until you achieve a creamy sauce.
- Add finely chopped red chili flakes if desired before serving.
The story
Fettuccine al Burro was created in Rome during the early 20th century by Alfredo di Lando. Initially served without cheese, its enhancement with Pecorino Romano turned it into an iconic dish.
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