FETTUCCINE ALFREDO: the Roman recipe
They were born in the early 1900s in a trattoria in Rome, and their name tells the story of a small, infinite gesture: taking care of each other, as you can and with what you have available. Alfredo Di Lelio had just become a father, his wife Ines had just given birth to their first child and in order to help her regain strength, the cook prepared a pasta dish that was so good that she suggested adding it to their menu.
However, the story of Fettuccine Alfredo was just at the beginning. No one could have imagined that this recipe would be "adopted" by a couple of Hollywood actors and taken across the ocean. Who knows if Alfredo would have ever dared to dream that his dish, born out of love, would conquer thousands of people on the other side of the planet.
Is this not, after all, one of the magical powers of cooking? It can cancel distances and differences, reminding us that even the smallest gestures can change the world.
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
400 g of dry fettuccine or tagliatelle pasta
200 g of Parmigiano Reggiano DOP 24 months EMILIA FOOD LOVE
150 g of butter
Black pepper
Method
- Grate the Parmigiano Reggiano cheese until you get the indicated amount and set it aside.
- Bring a large pot of salted water to a boil, then add the fettuccine and cook them for a couple of minutes.
- Meanwhile, heat half of the butter in a large skillet and add a ladle of boiling water, taken from the pasta cooking water.
- Drain the fettuccine, place them in the skillet and immediately add two more ladles of cooking water along with the remaining butter cut into chunks.
- Finish cooking the pasta, allowing the added liquid to be absorbed.
- When the pasta is nice and creamy, whisk with Parmigiano Reggiano cheese and another ladle of boiling water.
- Serve immediately with a generous sprinkling of freshly ground black pepper.
Tip
For a gradually more intense and bold flavor, try replacing the Parmigiano Reggiano DOP 24 months with longer aging options like 36, 48, 60, or even 72 months.
Also in Cookbook

ITALIAN APERITIVO
Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.
Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.

PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.

PICI with Aglione Sauce
Can a dish once considered "humble" become an iconic representation of one of Italy's regions richest in gastronomic culture? Absolutely— especially in the case of Pici with aglione sauce: a simple traditional recipe, whose few and healthy ingredients are true symbols of Tuscan cuisine.
Why is aglione also called “kissing garlic"? What’s the difference between pici and spaghetti? And how long does it take to make perfect Pici with aglione sauce? All your questions will be answered.