Just three ingredients in this basic pasta sauce - butter, Parmesan cheese and freshly ground black pepper all tossed with the fourth ingredient - fettuccine pasta, of course! That's all you need for a tasty pasta dish which you can make even tastier by using fresh fettuccine. Simple, beautiful and ready in 20 minutes!
This is alfredo as it was invented in Rome in 1914, by Alfredo Di Lelio, not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index. - 01 Dec 2004 (Review from Allrecipes US | Canada)
This is an excellent way to prepare fettuccine alfredo. I would definitely recommend that you use real butter and do not substitute with margarine because it will not taste the same. Also, make sure that you are using freshly grated parmesan cheese. Reserve the pasta water while draining and then add the butter to the noodles and toss together until it melts. Then add your parmesan and a little bit of the reserved pasta water as it will give the alfredo a nice creamy texture without the need to add heavy cream. Sprinkle the top with some more freshly grated parmesan and fresh ground pepper and it tastes fantastic. - 20 Feb 2006 (Review from Allrecipes US | Canada)
I loved this recipe. I do like my alfredo a litle creamy, though. So I added equal amounts of flour and butter and a little cream before adding most of the cheese to the mix. I also tossed my noodles separetly in some hot olive oil instead of the butter. Family said it was delicious! I think I'll try it unaltered next time. - 31 Jan 2007 (Review from Allrecipes US | Canada)