Sunday, May 19 2024

Fettuccine Alfredo is one of the most popular pasta dishes in the United States and has been a true symbol of Italian cuisine for several generations of Americans.

Even today they can be found in overseas restaurants – fewer and fewer – and among supermarket shelves, either as a ready-made sauce or packaged with pre-cooked pasta.


Yet they are virtually unknown in our country (or at least outside Rome).

The “birth” of the dish

The name given to this dish is by no means posthumous, as some might think, but reveals its all-Italian origins.

The famous Fettuccine Alfredo were in fact born in Rome by Alfredo Di Lelio in 1908 in his mother Angelina’s trattoria in Piazza Rosa, where the Galleria Alberto Sordi stands today.

Their birth is described as follows by the descendants, “It all began when his wife Ines gave birth to their firstborn son. She was very prostrated after giving birth to baby Alfred II, and her husband, concerned about her health, did everything he could to restore her strength with healthy and nutritious foods.
It was here that the idea for the dish that would later become world famous was born.

With his own hands he prepared her fettuccine pasta kneaded in semolina and seasoned with the freshest butter and Parmesan cheese.

After that he made a prayer to St. Anne (patroness of parturients) and served this dish to Ines, telling her, ‘If you don’t like them, I’ll eat them!’

She not only ate them with pleasure, but even suggested that he add them to the menu of their small restaurant.”

 

 

 

 

SERVES 4-6

Ingredients

  • 1 lb. dried fettuccine (but you can use other types of pasta), i use Gomiti
  • 1⁄2 lb. unsalted butter (2 sticks)
  • 1⁄2 lb. finely grated Parmigiano Reggiano Cheese (about 3 1⁄4 cup)
METHOD

Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.

Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.

Sprinkle grated Parmigiano over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.

Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.)

Work in any melted butter and cheese that pools around the edges of the platter.

Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 12″ skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)

Serve the fettuccine immediately on warmed plates.

Facebook Comments Box
Previous

GRANDMA'S CAKE WITH RICOTTA & ALMOND CREAM (TORTA DELLA NONNA ALLA CREMA DI MANDORLE E RICOTTA)

Next

GNOCCHI ALLA SORRENTINA (POTATO GNOCCHI WITH MOZZARELLA & TOMATOES)

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also