CNYEats A Taste of Utica The Original Fettuccine Alfredo

by Joanne on August 1, 2011

We had a busy weekend so this weeks Utica recipe is a little late.  It’s one you’ll want to try so get your list ready.  It won’t be a long list:  3 ingredients. Those kind of recipes everyone likes!

“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.” – By Joe

taste book examiner

The Recipe from page 129 of our book A Taste of Utica

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1 lb of fresh, very thin fettuccine noodles

6 oz unsalted butter

6 oz Parmigiano Reggiano cheese (aged 24 months), grated

Cook the fettuccine noodles in 1 gallon of salted boiling water for 3 minutes.

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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 3 minutes at which time the noodles will be ready.

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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.

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Who would have guessed a three ingredient recipe would be such a hit.  *I used whole wheat pasta.

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I cheated just a little by using 4 oz of healthy butter blend PLUS 4 TBS Extra Virgin Olive oil.  Everyone loved it!

Have you ever made Alfredo Sauce?  What’s your recipe?

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1 Comment

  • At 2011.08.01 13:04, Ali @ Peaches and Football said:

    Too funny – I made chicken alfredo for the first time ever last night! I’m eating leftovers for lunch this very second!

    I used Ancient Harvest quinoa/corn noodles (trying to go gluten-free as much as possible), parmesan cheese, butter, and some milk. I just melted the butter, cheese, and milk together and then tossed in cooked cubed chicken in the end. Very good & simple!

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