A – ‘Alfredo’

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‘Alfredo‘

Fettuccine Alfredo: History and Recipe

Fettuccine Alfredo is an iconic Italian dish with fettuccine noodles tossed in a rich, buttery Parmesan sauce. Its simplicity belies its luxurious taste, making it a favourite worldwide.

Alfredo di Lelio created the dish in Rome in the early 20th century. He initially made it for his wife, who had lost her appetite after childbirth. He used simple ingredients—butter, Parmesan, and pasta—to create a mild yet nourishing dish. The dish became a hit in his restaurant, Alfredo’s, in Rome.

Alfredo’s fettuccine gained international fame when Hollywood actors Douglas Fairbanks and Mary Pickford visited his restaurant on their honeymoon. They loved the dish so much that they introduced it to the United States, even gifting Alfredo a golden fork and spoon to commemorate the meal. Fettuccine Alfredo soon became popular in Italian-American restaurants, though the American version evolved to include heavy cream and sometimes garlic, making it richer than the original.

Traditional Recipe

Ingredients:

400g fettuccine

100g unsalted butter

100g freshly grated Parmesan cheese

Salt, to taste

Black pepper, optional

Instructions:

Boil the fettuccine in salted water until al dente.

While the pasta cooks, melt the butter in a large pan over low heat.

Once the pasta is ready, reserve some pasta water and drain the rest.

Add the drained pasta to the butter and toss well.

Gradually add the grated Parmesan, tossing to combine. If the sauce is too thick, add a little reserved pasta water to loosen it.

Serve immediately, with additional Parmesan and black pepper if desired.

In the U.S., cream and garlic or parsley are often added to Alfredo sauce for extra richness. Many modern variations also include chicken, shrimp, or broccoli as toppings, making it a heartier meal.

Despite its transformation, Fettuccine Alfredo remains beloved for its creamy, indulgent flavour and simple preparation, making it a classic comfort food both in Italy and abroad.