Recipe Fettuccine Alfredo


1 lb. fettuccine
5 oz. grated Parmigiano
10 oz. double cream
white pepper, freshly ground

How to make the Fettuccine Alfredo:

This recipe is Alfredo Di Levio’s (the owner of the famous Rome restaurant) adaptation of fettuccine alla doppia crema, a classic recipe prepared all over Italy. Alfredo Di Levio likes to call double cream doppio burro (double butter). The following is the original recipe:

To prepare fettuccine alfredo: have all your ingredients at hand before you start. The original version would be finished at tableside.

Cook the fettuccine with more salt than usual, strain and remove when al dente. Place into a large skillet with a few tbs. cooking water; add double cream and Parmigiano. Toss well.

The result should be a smooth, velvety sauce. The fettuccine alfredo should not be dry. Add freshly ground pepper and serve immediately.

In fettuccine al mascarpone, double cream is replaced with mascarpone.

Serves 6

Regional recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at