How to Make Alfredo Pasta
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
Vincenzo’s Top Tips To Make Alfredo Pasta
BEST way to form it
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.
Avoid it from sticking
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!
Mix! Mix! Mix!
To get everything to your golden strands of pasta, make sure to mix the butter through using your tongs until it has smothered all over.
Alfredo Pasta
Equipment
- Large fry pan
- large pot
- Wide bowl
- bowl to cover the dough when resting
- wooden spoon
- fork
- knife
- Wooden board or kitchen bench
- Mug
- Large set of tongs
- Large serving spoon
- Pasta machine or rolling pin
Ingredients
- 80 grams Butter 3oz . grass fed, quality product, cut into large chunks
- Parmigiano Reggiano as much as you like!
- FOR THE FRESH PASTA
- 200 grams 00 flour 8.8oz
- 2 Organic eggs
- Fresh tagliatelle or fettucine pasta
- 1 tbsp Rock salt
Instructions
- HOW TO MAKE THE PASTA
- Alfredo pasta is best served with egg pasta so start by making this.
- 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.
- 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.
- 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.
- 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.
- After the dough has rested, cut it onto portions to stretch out and eventually cut into strands for your alfredo pasta recipe.
- 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.
- Now, change the setting until you reach the desired pasta thickness. (The machine I am using works best up to the 6th setting).
- 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.
- Leave the pasta to the side and cover them with a kitchen towel.
- HOW TO COOK THE PASTA ALFREDO:
- Put a large pot filled with water on your stove to boil and add a tablespoon of rock salt.
- Once the salt has dissolved, add the fresh pasta – this should take around 3 minutes to cook.
- After the pasta has been cooking for 2 minutes, collect a mug full of pasta water and leave it to the side.
- 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.
- Mix the butter through using your tongs until it has smothered all of the golden strands of pasta.
- Add a touch of pasta water while the butter is melting and continue to mix well.
- 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.
- Combine this really well until you create a creamy texture.
- Add another two tablespoons of pasta water, mix through again, add the rest of the parmigiano and continue mixing.
- Add one final tablespoon of pasta water, mixing it through while the cream forms and it’s ready!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Alfredo Pasta
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.
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Would Pecorino Romano work for this recipe?
While Pecorino Romano cheese is a delicious and flavorful option for pasta dishes, it may not be the best for Alfredo pasta. Alfredo pasta is traditionally made with Parmigiano-Reggiano cheese, which has a milder flavour and a creamier texture that pairs well with the rich buttery Alfredo sauce.
Perfect!!! Wow, just wow. But Vicenzo, please remove those plastic parts from cooking clamps. It’s toxic. Why ruin your perfect cooking with putting plastic in food. Use wood or metal. Plastic is bad. Thank you.
Thank you for your feedback! I appreciate you taking the time to let me know about the potential health risks of using plastic cooking clamps. I will definitely look into replacing them with wooden or metal clamps. I want to make sure that my food is safe and healthy for everyone to enjoy.
Vincenzo – how much Parmigiano-Reggiano cheese were you adding to the fettuccine?
I typically add about 1/2 cup of freshly grated Parmigiano-Reggiano cheese per pound of fettuccine. This gives the sauce a rich and flavorful taste. However, you can adjust the amount of cheese to your liking.
What is that in grams?
Yes, the recipes listed above are in grams.
I live in USA and I tried american version of this recipe and honestly…I didn’t like it. Then I start watching your videos in FB and trying your recipes and this one too. Now I am in love with Alfredo pasta. The aroma and taste of butter and pecorino, mmm, absolutely perfect! Thank you!
I’m so glad you like my recipe for Alfredo pasta! I agree that the American version can be a bit heavy and rich, but I think the Italian version is much more delicate and flavorful. The key is to use good quality ingredients, especially the butter and cheese.
I made this for my fiance and I, and I have to say it was freaking delicious. It will definitely be going into my meal rotation.
I’ve been watching your recipe videos for a while, and finally got brave enough to try one.
Next time I make it though, I am going to try and add shrimp to go with it, for more protein.
Bravo! I’m thrilled to hear you enjoyed the Alfredo pasta, and a round of applause for embracing the kitchen adventure! Adding shrimp sounds like a fantastic idea – it’ll bring a delightful protein boost and complement the creamy Alfredo beautifully.
Hi, just wondering how much pasta your recipe makes?
The recipe usually makes enough for about 2-3 servings of Alfredo pasta. Adjust as needed for your appetite or any guests you’re serving.
Thank you! I’m 80, love care free cooking, yet never made parts in my life until now.
The fettuccine Alfredo came out perfect and you made me a star with my wife who loves pasta 👍
Now I can’t get the recipe out of my head 🤣
It’s truly an honour to be part of your cooking journey, William. Making you a star with your wife is the ultimate compliment! 🌟 Feel free to keep that recipe in your head or, even better, on the table for more delicious moments. Happy cooking!
I made this recipe for my family and they cant get enough of it. I started watching your videos on Youtube months ago. Funny that i thought my pasta dishes were good before, but wow what a difference it makes adding the pasta water. My first dish was your spaghetti recipe. The hardest part of making many of the dishes is finding the right ingredients. I usually can find them more close to what you suggest. (I will never buy cheap pasta again) Ha ha. Anyways thank you for all the informative videos. Keep up the awesome work!
Hey there! Grazie for the kind words! So thrilled to hear your family loved the dish. The magic of pasta water, right? Happy cooking, and thanks for being part of the Vincenzo’s Plate fam!
We love this since I found the original recipe in a German journal.
OK, now we have our special version – adding sage and some garlic …
And since I realized the magic of pasta water I’m using this “trick” for several dishes!
Thanks for your really great recipes!
I just started to crawl through your website and I’m sure there will be more italian cooking in our home!
If you enjoyed the strong flavours of the garlic, then adding it to your dish is fine. Pasta water truly is magical for creating silky sauces. Grazie for your kind words and for exploring more Italian cooking with us! Buon appetito!