Italian🍜 Noodles & pasta

Fettuccine Alfredo – the Original Roman Recipe

Name: Fettuccine Alfredo – the Original Roman Recipe
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 250 g Pastamehl Tipo 00 (Tipo 00 flour); 250 g Semola (durum wheat semolina); 6 eggs; 210 g fresh fettuccine; 40 g butter; 70 g Parmesan cheese; ~2-3 cups pasta cooking water; ~1 tbsp salt

⏱ 75 min🍽 Serves 2

The authentic original recipe from Rome's Alfredo alla Scrofa restaurant. This classic Italian dish contains only three main ingredients—Parmesan, butter, and pasta—yet delivers pure perfection without any cream.

Adapted from a video by Thomas kocht

Fettuccine Alfredo – das echte Originalrezept aus Rom (ohne Sahne!)

Watch on YouTube

Ingredients

Pastamehl Tipo 00 (Tipo 00 flour)for pasta dough250 g
Semola (durum wheat semolina)for bite and texture250 g
eggssize M; original recipe calls for 7, but 6 works better6
fresh fettuccineor 300 g dried pasta210 g
butterat room temperature40 g
Parmesan cheese24-month aged, finely grated70 g
pasta cooking wateras needed for sauce consistency~2-3 cupsest.
saltpinch for pasta water

Steps

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1
Mix the Tipo 00 flour and semolina, add the eggs, and knead into a smooth, elastic dough. Use a food processor to start, then finish by hand until the dough springs back when pressed.
2
Wrap the dough in plastic film and refrigerate for at least 30 minutes until slightly firmer.
3
Divide the chilled dough in half. Gently pre-roll one portion by hand, then fold it in half so the edges are straight, allowing it to fit perfectly in the pasta machine.
4
Feed the dough through the pasta machine on each thickness setting, passing it through twice per setting. Dust with a little flour if it becomes too soft. Continue to thinner settings until the dough is nearly translucent.
5
Cut the thin dough sheet to desired length, then pass it through the fettuccine cutting attachment. Gently form the cut pasta into loose nests.
6
For the sauce, select 24-month aged Parmesan. Grate it finely using a Microplane or the finest side of a box grater—this is crucial for achieving a creamy sauce.
7
Bring lightly salted water to a boil in a large pot (use less salt than usual since Parmesan is already salty and we'll use some pasta water). Cook the fresh fettuccine for about 1 minute until done.
8
Do not drain the pasta completely—transfer it with some cooking water into a large bowl containing the softened butter. Gently toss to combine.
9
Once the butter has just melted (when the pasta is no longer piping hot), gradually add the grated Parmesan in stages while gently stirring, allowing the cheese to fully incorporate.
10
If the sauce is too thick, gradually add small amounts of pasta water, pouring it on the sides rather than directly onto the cheese to prevent curdling. Stir until you achieve a smooth, creamy emulsified sauce.
11
Serve immediately while hot to maintain the creamy, luxurious texture of the sauce.

Fettuccine Alfredo – the Original Roman Recipe

Ingredients

Steps

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