Food History! - All About the Original (No Cream) Fettuccine Alfredo from 1908!

The secret to easy and delicious AUTHENTIC Fettuccine Alfredo is no cream! Learn how to make the original Fettuccine Alfredo recipe from Rome! Enjoy vintage cooking! Here is your recipe!! 😊 1/2 Lb Fettuccine Noodles, Dry or Fresh 1/4 Lb Butter, Preferably European 1/4 Lb Parmigiano-Reggiano, grated fine Cook noodles in a large pot of salted boiling water. (Dry - 8 minutes, Fresh - 2-3 minutes) Warm up a large skillet. When noodles are done start melting butter in the pan, turn off heat once melted and add noodles (Drain but reserve a few ladles of pasta water or pull noodles directly out of water with tongs right into the pan) along with a pinch of salt and start whisking noodles vigorously with tongs. while mixing, add a handful of cheese along with a ladle of pasta water. Keep whisking until cheese melts. Continue adding cheese until all is used up. Add a little more pasta water, if needed, to make a smooth sauce. Add a grind of pepper if desired. Thank you so much for joining