Fettuccine that's both creamy *and* light? It's true!
, the modern version—what we know in the States as fettuccine Alfredo—was invented by Alfredo di Lelio , who first put it on the menu at his Trattoria Alfredo sometime around 1914. His version ofadded extra butter to the mix, though it wasn't until it reached the New World that it became commonly known as fettuccine Alfredo. His extra-buttery version remains a far more popular dish stateside than it is in Italy, though you'll still find it on tourist menus near the big sights in Rome.
In the end, I pulled a page from a standard cacio e pepe recipe: using plenty of starchy pasta water to help emulsify and thicken a sauce made mostly of melted cheese. By using about a cup and a half of pasta water, I was able to make a sauce that tasted rich and creamy with only about two tablespoons of actual heavy cream and butter in it . To help it thicken and cling to the pasta better, I also whisked in a single egg.
The last question left to answer about the sauce was which extra flavorings to add. Black pepper—and a ton of it—is a no-brainer. I can't imagine a cheesy pasta dish without black pepper in it, whether it's cacio e pepe, carbonara, or Alfredo. And forget the whole"would you like fresh pepper on that?" thing with the ultra-long pepper mill at the restaurant: You want the pepper built right into your sauce.
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