Italian restaurateur Alfredo di Lello is credited with creating this dish in the 1920's. The fettuccine is enrobed in a rich, yet simple sauce of butter, grated Parmesan cheese, heavy cream, salt and freshly ground black pepper—and nothing more.
1 (16-ounce) package fettuccine pasta
1/2 cup butter (no substitutes!)
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see Tips below)
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling
- Cook pasta according to package directions.
- While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and cook uncovered, stirring constantly, for 1 minute.
- Remove from heat and add the cooked fettuccine and 1 cup Parmesan. Toss to combine well (if mixture is "tight", loosen with the addition of a small amount of cream or milk).
- Serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.
Makes 6 servings.
- The success of this sauce depends entirely on the use of freshly grated Parmesan cheese. Do not use the canned variety as it will not melt properly.
- Cream sauces, such as this one, will "break" (the cream and butter separates) when reheated. No worries, simply add a small amount of cream after reheating and stir to combine to "mend" the sauce.
Nutritional Information Per Serving (1/6 of recipe): 625.6 calories; 50% calories from fat; 36.0g total fat; 109.9mg cholesterol; 697.6mg sodium; 178.8mg potassium; 58.3g carbohydrates; 1.8g fiber; 0.2g sugar; 56.5g net carbs; 17.1g protein.