I was curious to find out exactly what fettuccine Alfredo is. I’ve frequently heard it mentioned in American TV shows and movies, but I’ve never found anyone in Italy who has heard of it. So I did a little research and came up with this.
Fettuccine dressed with butter and parmesan has been eaten for hundreds of years in Italy. The story goes that in 1914 Alfredo di Lelio
had the bright idea to add a lot more butter. Apparently he thought it might help his heavily pregnant wife keep her lunch down. Just what you need when you’re feeling queasy, half a pound of butter 😉 With the help of a bit of nifty PR (courtesy of Douglas Fairbanks and Mary Pickford), the dish became popular in the US. Alfredo’s restaurant still exists in Rome and enjoys a great deal of custom from American tourists. Alfredo’s now also has three restaurants in the states. Over the years American chefs have amended the recipe to include cream.
This is the original recipe from Alfredo’s restaurant. The recipe is for 4 portions, but it’s sooo heavy, I reckon 6 would be nearer the mark.
By the way, it does taste very nice, but I think I can feel my arteries hardening as I type 🙂
- Beat the butter and cheese together in a bowl until you get a smooth paste.
- Cook the fettuccine for 3 minutes.
- Drain the pasta quickly and add to the bowl with the cheese and butter. You should allow a little of the cooking water to cling to the pasta.
- Toss the pasta in the sauce and serve.