Fettuccini Alfredo... the original secret recipe

Colleen Sowa


The Original Fettuccine Alfredo was created in 1914 by Alfredo Di Lelio. It was 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. But store bought noodles work just fine.

At my house, we like to add a bit of garlic, shrimp, chicken, and broccoli.

We serve with crusty bread or garlic bread or toast, and a salad.

This is an internet recipe...

pinch tips: Perfect Pasta Every Time



2 - 6 (depending on portions and sides)


5 Min


15 Min


Stove Top



1 lb
very thin fettuccine noodles


6 oz
butter, unsalted
6 oz
parmigiano-reggiano, (aged 24 months) grated


garlic, ground black pepper and sweet basil (to taste)

Directions Step-By-Step

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
*** When using packaged noodles, go by the directions on the packaging.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian