Alfredo Pasta is a recipe that invites a lot of discussion –in simple terms, it’s a silky egg pasta smothered with melted butter and parmigiano cheese but today, the authentic recipe has gotten a little lost. This is another episode in my series where I make my version of fake Italian food and even though this originated in Rome in the1890’s the Alfredo Pasta recipe dish is constantly recreated incorrectly outside of Italy – possibly even more than Carbonara!

Maybe one of the simplest dishes to recreate, its main attraction (when it was first invented) was actually the theatrical way it was served right at the table.

Join me to see how one of the most-watched Alfredo Pasta recipes on YouTube completely destroys the original and keep watching to see how the REAL DEAL is made (by me)! The trick? Pasta water and quality ingredients – so don’t change a thing.

Watch Alfredo Pasta Video Recipe:

How to Make FETTUCCINE ALFREDO Like an Italian

alfredo pasta

80g/3oz butter (grass fed, quality product, cut into large chunks)
Parmigiano Reggiano (as much as you like!)

200g/8.8oz 00 flour
2 organic eggs
Fresh tagliatelle or fettucine pasta
1 tablespoon rock salt

1 large fry pan
1 large pot
1 wide bowl
1 bowl (to cover the dough when resting)
Wooden spoon
Wooden board or kitchen bench
Large set of tongs
Large serving spoon
Pasta machine or rolling pin



  1. Alfredo pasta is best served with egg pasta so start by making this.
  2. Pour the flour on your bench or a wooden board and create a well using your fingers – make the well big enough for your eggs to fit and not spill out.
  3. Crack the eggs inside the well and whisk them (using your fingers or a fork) before slowly pushing the flour from the edges of the well into the egg and mixing as you go.
  4. Repeat this and keep mixing the flour through until all of the egg is combined. Now start bringing it all together until you form a dough and start kneading it with your hands.

VINCENZO’S PLATE TIP: Knead the dough by pressing forward on it with one hand, then folding it over and repeating this action until you form a smooth ball.

  1. Once there is no more flour and the dough ball is nice and smooth, cover it with a bowl and leave it to rest for 10 minutes.
  2. After the dough has rested, cut it onto portions to stretch out and eventually cut into strands for your alfredo pasta recipe.
  3. If using a pasta machine, turn the knob to the widest setting, sprinkle flour onto the machine, press the pasta together to help it fit through and take it through the pasta machine. Fold this over and take it through one more time.
  4. Now, change the setting until you reach the desired pasta thickness. (The machine I am using works best up to the 6th setting).

VINCENZO’S PLATE TIP: Add flour if necessary to the pasta machine as well as the sheet of pasta to make sure it doesn’t stick at any point!

  1. You can then pass the pasta sheet through your chosen pasta form and be sure to mix this with flour once you leave it to the side too.
  2. Leave the pasta to the side and cover them with a kitchen towel.


  1. Put a large pot filled with water on your stove to boil and add a tablespoon of rock salt.
  2. Once the salt has dissolved, add the fresh pasta – this should take around 3 minutes to cook.
  3. After the pasta has been cooking for 2 minutes, collect a mug full of pasta water and leave it to the side.
  4. Strain your pasta using a set of tongs and place it directly into the wide bowl. Place this bowl on top of your pot (the one you were boiling your pasta in) and add the butter.
  5. Mix the butter through using your tongs until it has smothered all of the golden strands of pasta.
  6. Add a touch of pasta water while the butter is melting and continue to mix well.
  7. Once the butter has melted, remove the bowl from the pot (protect the sides of the plate/your hands if you need to!) and quickly add two tablespoons of pasta water along with 2/3 of the parmigiano reggiano cheese.
  8. Combine this really well until you create a creamy texture.
  9. Add another two tablespoons of pasta water, mix through again, add the rest of the parmigiano and continue mixing.
  10. Add one final tablespoon of pasta water, mixing it through while the cream forms and it’s ready!

pasta alfredo

Using your tongs, serve up some of this pasta alfredo recipe on to your chosen plate and sprinkle with as much or as little extra parmigiano as you like.

Now you be the judge, do you want to put any other Alfredo in your belly? Maybe I’ll get my Nonna to try this one as well! She’s a aparmigiano lover, so I’m sure she’ll enjoy it – and I hope Zio Alfredo would be proud too.

homemade alfredo pasta

alfredo sauce

E ora si mangia Vincenzo’s Plate….Enjoy!

vincenzo's plate

fettuccine alfredo recipe

These are 2 useful recipes:

egg pasta dough

pasta cacio e pepe recipe

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