Of which 3.4 g sugars and 17.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Butter, aged cheese, egg pasta
Allergens gluten, egg, milk
Fettuccine Alfredo
Butter and Parmesan, Roman style
Thin egg fettuccine, butter and Parmigiano brought together with a little cooking water. The reference is the Roman dish linked to Alfredo Di Lelio, which became especially famous abroad. Sauces with cream, chicken or broccoli belong to international adaptations, not to the base of this recipe.
Ingredients
- 500 g (1 lb) fresh egg fettuccine
- 100 g (3½ oz) unsalted butter
- 120 g (4 oz) Parmigiano Reggiano
- water and coarse salt for cooking the pasta, as needed
Method
- At the start, take the butter out of the fridge and let it soften for 15–20 minutes while you prep the cheese and heat the water. Cut it into small cubes; it doesn't need to melt.
- Grate the Parmigiano very finely and break up any clumps with a fork. Set aside 15 g for finishing and 105 g for the sauce.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
More like this
Crispy sesame ginger tofu
Golden cubes, crisp outside and tender inside, with no deep-frying.
Roasted cauliflower with tahini and pomegranate
A Middle Eastern-inspired dish, ready without dirtying the oven.
Stuffed mushrooms with goat cheese and walnuts
A quick appetizer that looks restaurant-made, ready in 22 minutes.