Fettuccine with Butter and Cream

Fettuccine all’Alfredo


Preparation info

  • Difficulty


  • Serves

    4 to 6


Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This dish originated in Rome where it was invented by the restaurant chef/owner Alfredo di Lelio. Mary Pickford and Douglas Fairbanks discovered it when they visited his restaurant on their honeymoon in 1927. They were so enamored of the dish that they presented Alfredo with a gold plated fork and spoon. It became his trademark to use those gold utensils to give his pasta a final toss before serving


  • Fettuccine made with 3 eggs and 2 ¼ cups flour
  • 3 tablespoons butter
  • 1 cup heavy cream
  • teaspoon freshly grated nutmeg
  • Salt
  • Freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the butter in a 12-inch skillet and place over medium high heat. Add the cream and cook until it has reduced by a third. Add the nutmeg and season with salt and a generous grinding of the pepper mill. Remove from the heat until the pasta is done.
  3. Add 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, put it in the pan with the sauce, and turn the heat on to low. Add the grated Parmigiano, toss well, and serve at once.