Original Fettuccine Alfredo | Pasta Perfection

In this video, I start a series where I make some of the best pasta dishes in the world. In my latest visit to Rome, I didn't have a reservation anywhere for one night. But walking around the streets of Rome I stumbled into Alfredo alla Scrofa Restaurant. I saw RUclips videos of this restaurant and knew this is where they invented Fettuccine Alfredo. I got lucky and was able to try it that same night. It matched up compared to all the other Roman classics in my opinion.
This recipe involves a lot of trial and error to find the perfect consistency. I would recommend using the following measurements and then use your cooking intuition to make it your own. I always go by feel and sometimes it works and other times it doesn't. But that is the beauty of it, because each time you make it, it is different.
Measurements for one big serving as seen in the video. This can also be used for two people as an appetizer prior to the main meat course.
100g Fettuccine
80g Parmigiano Reggiano
1/2 stick of high quality butter