Fettuccine alfredo topped with shrimp
|Place of origin||Italy|
|Region or state||Rome|
|Creator(s)||Alfredo di Lelio|
|Course served||Main course|
|Variations||Broccoli, parsley, garlic, chicken, shrimp|
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. 
History[change | change source]
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).
Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States and internationally, although in Italy this dish is not popular at all, as wrongly believed, and it is better known if called "Fettuccine al burro" instead of "Fettuccine Alfredo"
References[change | change source]
- Waverly Root, The Food of Italy, Random House, 1971, p. 86. ISBN 0-394-72429-1.