Fettuccine Alfredo is an iconic dish of Italian cuisine, loved all over the world, particularly in the U.S., for its simplicity and rich, enveloping taste. Originating in Rome in the early 20th century, these fettuccine have become a symbol of Italian culinary tradition, winning the palates of millions.
The history of fettuccine Alfredo began in 1908, when Alfredo Di Lelio, owner of a restaurant on Via della Scrofa in Rome, created this dish for his wife, Ines, who had lost her appetite after giving birth. The original recipe called for only three ingredients: fresh fettuccine, butter and Parmesan cheese. The combination of these simple but high-quality ingredients created a creamy and flavorful dish that immediately won the hearts of Ines and the restaurant’s customers.
In the following years, the fame of fettuccine Alfredo spread rapidly, thanks in part to the visit of two American movie stars, Mary Pickford and Douglas Fairbanks, who fell in love with the dish during their honeymoon in Rome. Upon their return to the United States, the two actors spoke enthusiastically about fettuccine Alfredo, helping to make it an international phenomenon.
Today, fettuccine Alfredo is a classic found on the menus of many Italian restaurants around the world. The original recipe has been reinterpreted countless times, with the addition of ingredients such as cream, chicken, shrimp or truffle. However, the classic version remains the most beloved, because of its simplicity and authentic flavor.
Recipe for fettuccine Alfredo (for 4 people)
Ingredients:
320 g fresh fettuccine egg pasta
150 g high-quality butter
100 g grated parmesan cheese
Salt to taste
Black pepper to taste.
Preparation:
- Cook fettuccine in plenty of salted water, following the directions on the package.
- Meanwhile, in a large skillet, melt the butter over low heat.
- Drain the fettuccine al dente and transfer to the skillet with the butter.
- Add the grated Parmesan cheese and cream everything together, stirring vigorously until smooth and homogeneous.
- Season with salt and pepper, if necessary.
- Serve the fettuccine Alfredo piping hot, garnishing with more grated Parmesan cheese and a grinding of black pepper.
