Friday, May 24 2024

Fettuccine al burro e parmigiano became famous as “Fettuccine Alfredo” thanks to an Italian restaurant located in Rome called Alfredo alla Scrofa, run by Alfredo di Lelio’s family.

History has it that the dish was originally created by Alfredo di Lelio himself in 1914.


The exact origin of the recipe is debated, but legend has it that Alfredo invented the dish as a gesture of love for his wife, Ines, who had lost her appetite during her pregnancy.

To get her to eat more, Alfredo prepared a dish of fettuccine seasoned with a generous amount of butter and Parmesan cheese, a combination that proved extraordinarily delicious and nutritious.

Fettuccine Alfredo quickly became popular among the restaurant’s customers and among the many tourists visiting Rome.

The dish’s fame grew further when international celebrities, including many Hollywood actors, visited the restaurant and tasted fettuccine prepared according to Alfredo’s recipe.

It is said that Mary Pickford and Douglas Fairbanks, two famous actors of the time, were so impressed with the taste of the dish that they brought it to the United States, thus contributing to its spread and international popularity.

In the United States, fettuccine with butter and Parmesan cheese became known as “Fettuccine Alfredo,” in homage to the restaurant and its creator.

The dish has continued to be loved and appreciated around the world, becoming a classic of international Italian cuisine.

Although modern versions may vary slightly in preparation, fettuccine Alfredo retains its essence of creamy, buttery, cheese-rich pasta.

 

 

 

SERVINGS:4

INGREDIENTS:

  • 12 ounces of fresh or dried fettuccine
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • 1 cup grated Parmigiano Reggiano cheese (about 3.5 ounces)
  • Coarse salt for pasta water
  • Freshly ground black pepper, optional, for garnish
  • Fresh chopped parsley, optional, for garnish

 

METHOD:

Prepare the water:
In a large pot, bring plenty of salted water to a boil. Add about 1-2 tablespoons coarse salt to flavor the pasta.

Cook the fettuccine:
Add the fettuccine to the boiling water and cook according to package instructions if using dry fettuccine, or al dente if using fresh fettuccine. Stir occasionally to prevent sticking.

Prepare the sauce:
While the fettuccine is cooking, cut the butter into cubes and place in a large skillet over medium heat. Once the butter has completely melted and begins to brown slightly, reduce the heat to low.

Drain and toss:
When the fettuccine is ready, drain with a slotted spoon or strainer and transfer directly to the skillet with the melted butter. Add about half of the grated Parmesan cheese and stir gently until the fettuccine is well coated in the butter and cheese sauce.

Serve:
Transfer the seasoned fettuccine to serving plates and sprinkle the remaining grated Parmigiano Reggiano over each serving.

Add freshly ground black pepper and chopped parsley, if desired, for an extra touch of flavor and freshness.

Taste the dish:
Serve the fettuccine alfredo hot immediately and enjoy them to the fullest, savoring their creamy, comforting flavor.

 

 

 

 

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