WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

FETTUCCINE ALFREDO: the Roman recipe

November 22, 2023

They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.

However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.

Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.

 

Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4

Ingredients:
400 g of dry fettuccine or tagliatelle pasta
200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
150 g of butter
Black pepper

Method

  1. Grate the Parmigiano Reggiano cheese until you get the indicated amount and set it aside.
  2. Bring a large pot of salted water to a boil, then add the fettuccine and cook them for a couple of minutes.
  3. Meanwhile, heat half of the butter in a large skillet and add a ladle of boiling water, taken from the pasta cooking water.
  4. Drain the fettuccine, place them in the skillet and immediately add two more ladles of cooking water along with the remaining butter cut into chunks.
  5. Finish cooking the pasta, allowing the added liquid to be absorbed.
  6. When the pasta is nice and creamy, whisk with Parmigiano Reggiano cheese and another ladle of boiling water.
  7. Serve immediately with a generous sprinkling of freshly ground black pepper.


Tip

For a gradually more intense and bold flavor, try replacing the Parmigiano Reggiano DOP 24 months with longer aging options like 36, 48, 60, or even 72 months.

Fettuccine Alfredo Roman Recipe sauce







Also in Cookbook

PASTA ALL'AMATRICIANA
PASTA ALL'AMATRICIANA

June 13, 2025 0 Comments

Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration. 

Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.

 

View full article →

GRAMIGNA PASTA BAKE WITH CHEESE
GRAMIGNA PASTA BAKE WITH CHEESE

May 30, 2025 0 Comments

Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.

It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.

 

View full article →

ITALIAN APERITIVO
ITALIAN APERITIVO

May 16, 2025 0 Comments

Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.

Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.

 

View full article →