Modern Fettuccine Alfredo
Since its creation in Rome in the early twentieth century, fettuccine Alfredo morphed into what it often is today: a not-too-tempting dish of pasta cloaked in a gloppy, gluey, remarkably bland white cheese sauce. Our recipe returns fettuccine Alfredo to its original splendor, with finely finessed tastes and textures. The simplicity of a proper fettuccine Alfredo like this one allows diners to fully appreciate the elegance of fresh pasta. The dish is a perfect—and very easy—way to showcase your homemade fresh egg pasta. The richness of fettuccine Alfredo is best enjoyed in small portions, either as a starter or as a pasta course in a multi-course meal; it is simply too heavy as a main dish. Be sure to warm the bowls for serving—fettuccine Alfredo is always at its best when hot. This recipe uses fresh pasta from the Fresh Egg Pasta recipe. If you haven't already done so, you'll need to make the fresh pasta.
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