Description
Freshly rolled egg noodles meet a velvety sauce of butter, garlic, heavy cream, and a blend of Parmesan and Pecorino, finished with fresh parsley and chives. The dough is kneaded with a touch of olive oil for extra tenderness, then cut into ribbons that hold the aromatic sauce in every bite. Ready in about 45 minutes including pasta making, this version elevates the classic with bright herbal notes.
Cultural Background
Fettuccine Alfredo originated in Rome in the early 20th century, created by restaurateur Alfredo di Lelio around 1907-1908 as a simple dish of fresh egg fettuccine tossed with butter and Parmesan cheese to nourish his wife. The combination of pasta with butter and cheese has roots in Italian culinary traditions dating back centuries, including 15th-century Roman recipes. The American version popularized in the mid-20th century often incorporates cream and garlic, transforming the original Roman "fettuccine al burro" into a richer sauce.
Recipe Info
PREP TIME: 30 minutes
COOK TIME: 15 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4
DIFFICULTY: Medium
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 tablespoon extra-virgin olive oil
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- On a clean work surface or in a large bowl, mound the 2 cups flour and make a well in the center. Add the 3 eggs, 1/2 teaspoon salt, and 1/2 tablespoon olive oil to the well.
- Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms. Knead the dough by hand for 8-10 minutes until smooth, elastic, and no longer sticky, adding a few drops of water or oil only if absolutely necessary. Wrap in plastic and let rest at room temperature for 30 minutes.
- Divide the rested dough into 4 equal pieces. Working with one piece at a time (keep others covered), flatten slightly and roll through a pasta machine starting on the widest setting, folding and rolling 2-3 times per setting, gradually narrowing to about 1/16-inch thickness (typically setting 5 or 6 on a standard machine). Dust with flour as needed to prevent sticking.
- Cut the rolled sheets into 1/4-inch wide ribbons using the pasta machine cutter or a sharp knife. Toss the cut noodles lightly with flour or semolina and set aside on a drying rack or floured surface; repeat with remaining dough. Fresh pasta can be cooked immediately or dried briefly.
- Bring a large pot of salted water to a rolling boil. Meanwhile, in a large skillet over medium heat, melt the 1/2 cup butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in the 1 1/2 cups heavy cream, bring to a gentle simmer, and cook for 3-5 minutes, stirring occasionally, until slightly thickened. Reduce heat to low and gradually whisk in the grated Parmesan and Pecorino until fully melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; keep warm.
- Cook the fresh noodles in the boiling water for 2-4 minutes until al dente (they float and are tender but firm). Reserve 1/2 cup pasta water, then drain the noodles.
- Add the drained noodles directly to the skillet with the sauce. Toss gently over low heat, adding a splash of reserved pasta water if needed to loosen the sauce and coat the noodles evenly. Remove from heat and stir in the chopped parsley and chives.
Tips
- Use room-temperature eggs and freshly grated cheeses for the smoothest sauce and best emulsion; pre-grated cheese can make it grainy.
- Avoid overcooking the garlic or boiling the cream too vigorously, as this can cause separation or bitterness in the sauce.
- For a lighter version, substitute half the cream with whole milk or use only butter, Parmesan, and pasta water for a more traditional Roman-style preparation.
Nutrition
Calories: 850
Protein: 28g
Carbs: 55g
Fat: 58g