Italian · Rome
Fettuccine Alfredo
The original Alfredo — as served at Alfredo alla Scrofa in Rome since 1914 — is two ingredients: fresh fettuccine and aged Parmigiano-Reggiano, finished with exceptional butter. No cream. No garlic. No chicken. The dish is a demonstration of quality over complexity: the finest eggs for the pasta, a 36-month Parmigiano, and unsalted Italian butter with a high fat content. The creaminess comes from the emulsion, not from cream.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
400 g
fresh egg fettuccine
Your own market
200 g
unsalted butter
European style, 86% butterfat
Your own market
100 g
Parmigiano Reggiano DOP aged 36 months
finely grated
Not yet stocked in British Columbia
120 ml
whole milk
full-fat
Your own market
4 g
sea salt
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2 g
white pepper
freshly ground
Your own market
1 g
nutmeg
freshly grated
Your own market
II
The Method
1
Bring a large pot of salted water to a rolling boil and add fettuccine, stirring immediately to prevent sticking.
2
Cut butter into 2 cm cubes and place in a warm serving bowl with 60 ml of pasta cooking water.
3
Drain pasta when al dente (2–3 minutes for fresh) and transfer immediately to the butter mixture.
4
Toss pasta vigorously with butter and cooking water to emulsify, adding milk in two additions while stirring constantly.
5
Remove from heat, fold in Parmigiano Reggiano in three additions, stirring between each until fully incorporated.
6
Season with sea salt, white pepper, and nutmeg; toss once more and serve immediately in heated bowls.
IV
Sensory Tests
◇Where it lives or dies. The moment where Alfredo lives or dies is the butter-paste: at Alfredo alla Scrofa, the tradition is to mix room-temperature butter with a small amount of the pasta cooking water to form an emulsified paste before the pasta arrives. This pre-emulsification means the sauce forms immediately on contact with the hot pasta. At home: the same principle applies — work the butter into the drained pasta with tongs over low heat before adding cheese.
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VI
What to Pour
The pairing
Wine
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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