Fettuccine Alfredo

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Fettuccine alfredo
Shrimp Fettucini Alfredo.jpg
Fettuccine alfredo topped with shrimp
Origin
Place of origin Italy
Region or state Rome
Creator(s) Alfredo di Lelio
Details
Course served Main course
Serving temperature Hot
Main ingredient(s) Fettuccine
Parmesan cheese
butter
Variations Broccoli, parsley, garlic, chicken, shrimp

Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter.

This is an old and simple recipe, in Italy it is simply called Fettuccine al burro (English: Pasta with butter). The Italian restaurateur Alfredo di Lelio doubled the amount of butter used. This made it easier for his pregnant wife to eat. He then started selling his variation at his restaurant Alfredo alla Scrofa in Rome. [1]

Mary Pickford and Douglas Fairbanks ate at Alfredo alla Scrofa on their honeymoon, and this helped make the restaurant, and Fettuccine alfredo, popular with tourists.

In U.S. cuisine it may be mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.

History[change | edit source]

Fettuccine Alfredo is named for Alfredo di Lelio, an Italian restaurant owner. He ran a restaurant in Rome in the first half of the 20th century.

In 1914, his wife, who was pregnant, was having difficulty eating so he adapted a meal of pasta and butter, pasta al burro, for her. Later, he put the dish on the menu at his restaurant, the Alfredo alla Scrofa, and called his version Fettuccine Alfredo. Hollywood celebrities Mary Pickford and Douglas Fairbanks visited his restaurant on their honeymoon and eat the dish. When they returned home, they talked often about the dish. This caused the restaurant and the dish to become popular with American tourists.

In 1943, Di Lelio sold the restaurant but kept the right to the name and menu. In 1950, Alfredo Di Lelio reopened a new restaurant "Il Vero Alfredo" in Rome, Piazza Augusto Imperatore 30. He worked there until his death in 1959. "Il Vero Alfredo" is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).

References[change | edit source]

  1. Waverly Root, The Food of Italy, Random House, 1971, p. 86. ISBN 0-394-72429-1.