Fettuccine Alfredo, or Alfredo pasta, is a timeless classic of Italian cuisine. This dish, famous for its simplicity and flavor, has crossed borders and conquered palates all over the world. Although its popularity took off especially in the United States, where versions include cream, chicken, and other ingredients, the original recipe has a fascinating history that is worth knowing. According to the Alfredo alla Scrofa restaurant in Rome, where this iconic dish was born, the authentic ingredients are butter, parmesan, and pasta. Discover more on their official website.
I don’t mean to say that the adaptations aren’t delicious, but the charm of fettuccine Alfredo lies in the simplicity of its preparation and the quality of its ingredients.
Index
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History of Fettuccine Alfredo
The origin of fettuccine Alfredo dates back to 1908 in Rome, when Alfredo Di Lelio created this iconic dish at his mother Angelina’s trattoria, located in the now-defunct Piazza Rosa. Alfredo devised the fettuccine as a gesture of love toward his wife Ines, who was weakened after the birth of their son Armando. Prepared with a simple but delicious mixture of butter and parmesan, this dish quickly became a local and family favorite.
In 1914, after the disappearance of Piazza Rosa due to the construction of the Galleria Colonna (today Galleria Alberto Sordi), Alfredo opened his own restaurant in Rome, cementing his fame as the creator of the fettuccine. In 1943, he sold the restaurant to third parties, but resumed the family tradition in 1948 together with his son Armando, opening “Il Vero Alfredo” at Piazza Augusto Imperatore 30, where the dish remains an emblem of Italian cuisine.
Recognition and international expansion
The reputation of fettuccine Alfredo crossed borders thanks to Hollywood stars Mary Pickford and Douglas Fairbanks, who gifted Alfredo the famous “posate d’oro” (gold cutlery) in 1927 as a token of gratitude. This gesture marked the beginning of the dish’s international fame, which attracted tourists from all over the world during the years of the “dolce vita”.
Although outside of Italy the dish has evolved with ingredients like cream, garlic, or chicken to adapt to local tastes, the original recipe served at “Il Vero Alfredo” remains a celebration of the purest Italian cuisine: few ingredients, but of the best quality. This restaurant, now managed by Ines Di Lelio, granddaughter of the creator, is part of the “Negozi Storici di Eccellenza” (Historic Shops of Excellence) registry of the Comune di Roma Capitale.
Differences with other Alfredo restaurants
It is important to note that “Il Vero Alfredo” is the only restaurant officially associated with the Di Lelio family and their original tradition. Other establishments in Rome that use the name “Alfredo” are not related to the family brand. Currently, “Il Vero Alfredo” is also present in Mexico (Mexico City and Cozumel) and in Saudi Arabia (Jeddah) through franchise agreements.
Main ingredients
For 2 people
- 140 g of fettuccine or tagliatelle (preferably fresh)
- 100 g of unsalted butter
- 100 g of grated parmesan cheese
- Salt to taste
- Freshly ground black pepper
Preparation time: 10 minutes
Cooking time: 20 minutes
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of fettuccine Alfredo
Cook the pasta
Boil plenty of salted water and cook the fettuccine until al dente. Reserve a cup of the cooking water before draining.
Prepare the sauce
In a large pan over low heat, melt the butter slowly. Add a small amount of the cooking water to emulsify it and create a creamy base.
Incorporate the pasta
Add the freshly drained fettuccine to the pan with the butter. Toss gently so they absorb the flavors.
Add the parmesan
Remove the pan from the heat and add the grated parmesan cheese little by little, mixing constantly. Adjust the creaminess with more cooking water if necessary.
Serve and enjoy
Garnish with freshly ground black pepper and more parmesan to taste. Serve immediately to enjoy its perfect texture and flavor.
Tips and tricks for perfect fettuccine Alfredo
- Quality of ingredients: Use high-quality butter and parmesan, as they are the stars of the dish.
- The importance of cooking water: It contains starch, essential for achieving a smooth and creamy sauce.
- Exact cooking time: Cook the pasta al dente so it doesn’t lose texture when mixed with the sauce.
- Serve immediately: This dish is best enjoyed freshly made, to appreciate its unique creaminess.
Related recipes you will love
If you like fettuccine Alfredo, don’t miss these other pasta recipes:
- Tagliatelle alla bolognese: A classic of Italian cuisine full of flavor.
- Spaghetti cacio e pepe: Perfect in its simplicity, with pecorino cheese and pepper.
- Pasta al pomodoro: The base recipe par excellence, full of Mediterranean aromas.
- Authentic Carbonara: Made only with egg, cheese, and guanciale/pancetta.
Enjoy your fettuccine Alfredo!
Fettuccine Alfredo, or Alfredo pasta, is more than just a pasta dish: it represents a story of love, creativity, and passion for quality ingredients. Whether you prefer the original version or enjoy modern adaptations, this dish will always be a hit.
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Bon appétit!
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The card
Fettuccine Alfredo: pasta recipe with parmesan and butter
Fettuccine Alfredo, or Alfredo pasta, is a timeless classic of Italian cuisine. This dish, famous for its simplicity and flavor, has crossed borders and conquered palates all over the world.
Ingredients
- 140 g fettuccine or tagliatelle preferably fresh
- 100 g unsalted butter
- 100 g grated parmesan cheese
- Salt to taste
- Freshly ground black pepper
Instructions
Video
