This Week’s Recipe – Fettuccine Alfredo – A Taste of Italy at Home

Fettuccine Alfredo by Nadia Caterina Munno//The Pasta Queen

Let’s have some fun this week.

My husband and I dream of going to Italy someday, so why not bring a little bit of Italy into our own kitchen? This week, we’re making homemade Fettuccine Alfredo—done the traditional Roman way. Simple ingredients, a little technique, and a whole lot of flavor.

I’ve made homemade pasta before, but only with semolina flour and water. This version uses ‘00’ flour and eggs, and I’m excited (and a little curious) to see how it turns out. After watching The Pasta Queen (Season 1, Episode 6), I knew I had to give it a try. Of course, Nadia makes everything look effortless… so we’ll see how it goes.

---

Why You’ll Love This Recipe

• Authentic and simple — just butter, cheese, and pasta, the Roman way
• A hands-on experience that turns cooking into something memorable
• Rich, creamy, and comforting without heavy cream
• A little taste of Italy at home (no plane ticket required)

---

Ingredients

Alfredo Sauce

• 2 sticks unsalted butter, room temperature
• Sea salt, to taste
• 1 pound fresh fettuccine (see below)
• 9 ounces (about 3 cups) finely grated Parmigiano-Reggiano, plus more for serving

Homemade Fettuccine

• 2 ¼ cups ‘00’ flour
• 3 large eggs, room temperature

---

Directions

Make the Pasta

1. Pour flour onto your work surface and create a well in the center. Add eggs and gently beat with a fork.
2. Slowly incorporate flour into the eggs until a dough forms.
3. Knead using your whole body until smooth, strong, and slightly springy.
4. Wrap in plastic wrap and rest for 30 minutes.
5. Roll through a pasta machine, thinning until nearly transparent.
6. Cut into fettuccine, either using a pasta machine or by folding dough into squares and cutting into strips. Set aside.

Make the Alfredo

1. Bring a large pot of water to a rolling boil.
2. Temper the butter by squeezing it gently with your hands; set aside.
3. Salt the water until it tastes like seasoned soup.
4. Cook pasta for 1–2 minutes until tender. Drain, reserving a cup or more of pasta cooking water.
5. Transfer pasta to a sauté pan (off heat). Add butter and toss.
6. Add Parmigiano-Reggiano and a splash of pasta water. Toss until silky and creamy.
7. Add more pasta water as needed. Serve in warmed bowls with extra cheese.

---

Notes

• The magic is in the emulsion—butter, cheese, and pasta water coming together into that silky sauce.
• Use finely grated cheese so it melts smoothly (no clumps).
• Work off the heat when adding cheese to avoid a grainy texture.
• Fresh pasta cooks quickly—don’t walk away!

---

Recipe Link

Inspired by Nadia Caterina Munno and her Pasta Queen series (Amazon Prime, Season 1, Episode 6)

Click here to watch Nadia in action Bing Videos

---

Serving Ideas

• Pair with a simple arugula salad with lemon and olive oil
• Add grilled chicken or shrimp if you want extra protein
• Serve with roasted vegetables like zucchini or asparagus
• Finish with fresh cracked pepper and a little extra Parmigiano

---

Nourishing Highlight

This dish is a beautiful reminder that simple, high-quality ingredients can be deeply satisfying.

• Parmigiano-Reggiano is rich in protein, calcium, and beneficial fats
• Egg-based pasta provides more nutrients than traditional dried pasta
• When enjoyed slowly and intentionally, meals like this support not just physical nourishment—but connection, joy, and rest around the table

---

If you cook along this week, I’d love to hear—
Are you team “this was easier than I thought” or “Nadia made that look way too easy”? 🍝