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The Original Fettuccine Alfredo

The secret behind this near-100 year-old recipe

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Russell Bellanca shows “Today’s” Ann Curry how to prepare the original recipe for Fettucine Alfredo.
msnbc.com
updated 9/28/2005 2:27:08 AM ET 2005-09-28T06:27:08

Jan. 11 — In 1914, a man named Alfredo di Lelio who lived in Rome was trying to tempt the palate of his very pregnant wife. So he created a recipe called “Fettuccine Alfredo.” When he brought this delectible dish to the states, it quickly became a favorite with celebrities like Jimmy Stewart, Sophia Loren and even our own Al Roker. Russell Bellanca, owner of “Alfredo’s of Rome,” show’s “Today” how to make this nearly 100 year-old dish. Check out the recipe below.

Recipe: THE ORIGINAL FETTUCCINE ALFREDO (on this page)

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Recipe: THE ORIGINAL FETTUCCINE ALFREDO

Ingredients
  • 1 lb. of fresh, very thin fettuccine noodles
  • 6 oz. butter, unsalted
  • 6 oz. Parmigiano Reggiano cheese (aged 24 months), grated
Preparation

THIS RECIPE FOR the Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio, concocted to tempt the palate of his pregnant wife who had lost her appetite.

Until now, the Original Fettuccine Alfredo has been a secret recipe, passed on from generation to generation. At the Alfredo restaurants, the fettuccine noodles are made fresh daily from a mix of three different flours, durum and organic eggs. For home use, however, the cook can purchase fresh fettuccine noodles at most supermarkets and delis.

Cook the fettuccine noodles in 1 gallon of salted boiling water for three minutes. At the same time, mix the butter at room temperature in a bowl with the grated cheese until the cheese almost dissolves, forming a smooth cream. If using a mixer, this should not take more than three minutes at which time the noodles will be ready. Strain the pasta leaving just a small amount of water and toss the noodles with the Alfredo sauce. Plate the preparation. Cheese lovers may want to sprinkle additional grated cheese on top.

Serving Size

Serves 4

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