O verdadeiro Fettuccine Alfredo é o exemplo perfeito de como a simplicidade pode ser sublime. Com apenas três ingredientes – massa, manteiga e queijo Parmigiano-Reggiano – este prato icónico de Roma prova que não são precisos molhos complicados para criar uma refeição inesquecível. O segredo está na emulsão perfeita que transforma a água da cozedura da massa num molho cremoso e aveludado.

Embora não contenha natas, este prato é extremamente rico, por isso recomendo-o como acompanhamento para muitas pessoas ou com algo parecido com frango e legumes grelhados. Era, no entanto, uma planície deliciosa.

Ingredientes

  • 450gr de massa (fettuccine, se você estiver se sentindo mais clássico)
  • 200gr parmigiano-reggiano, finamente ralada
  • 200gr de manteiga sem sal
  • Sal
  • 3/4 a 1 xícara de água de massa reservada

Preparação

  1. Primeiro ferver o macarrão em água com sal até al dente.
  2. Escorra e reserve 3 / 4-1 xícara de água para o molho.
  3. Leve a manteiga e a água da massa para ferver em uma panela ou frigideira grande. Adicione o macarrão, cubra com a mistura de manteiga e polvilhe com queijo.
  4. Misture com garfos ou pinças até a mistura de queijo, manteiga e água formar um molho aveludado. Coma quente e aproveite.

Time for a taste of true Roman magic? The English recipe is just below.

Fettuccine Alfredo

Forget the heavy, cream-laden sauces you might be used to; this is the authentic Roman Fettuccine Alfredo. It’s a culinary magic trick that transforms just three essential ingredients—good quality butter, real Parmigiano-Reggiano cheese, and pasta—into a luxuriously creamy and satisfying dish. There is absolutely no cream in the traditional recipe.

The secret to the velvety sauce lies in the technique. The hot, starchy water left over from cooking the pasta is the key ingredient that emulsifies with the butter and finely grated cheese, creating a rich, silky sauce that elegantly coats every strand of fettuccine. The process is quick, simple, and creates a result that is surprisingly light yet deeply flavourful.

For the most authentic taste, it’s crucial to use high-quality ingredients. Opt for a block of genuine Parmigiano-Reggiano and grate it yourself, as pre-grated cheeses often contain anti-caking agents that can make the sauce grainy. European-style butter, which has a higher fat content, will also yield a richer sauce. Serve immediately on warm plates to prevent the sauce from seizing and clumping.

Ingredients

  • 450g fettuccine
  • 200g Parmigiano-Reggiano cheese, finely grated
  • 200g unsalted butter, cubed
  • Salt
  • 3/4 to 1 cup (180-240ml) of reserved pasta cooking water

Method

  1. Bring a large pot of well-salted water to a boil. Cook the fettuccine according to package directions until *al dente*.
  2. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta well.
  3. In a large pan or skillet, add the butter and about 3/4 cup of the reserved pasta water. Bring it to a gentle simmer over a medium heat, allowing the butter to melt.
  4. Add the drained pasta to the skillet and toss to coat it in the buttery water. Sprinkle over the grated cheese.
  5. Using tongs or two forks, continuously toss and mix the pasta vigorously until the cheese, butter, and water have emulsified into a smooth, creamy sauce that clings to the pasta. If the sauce is too thick, add a little more of the reserved pasta water until you reach your desired consistency.
  6. Serve immediately and enjoy.