The Viral Origin of Fettuccine Alfredo in Rome
I had no idea sharing the origin of fettuccine alfredo would blow up! With over 3.5 million views on Instagram alone, the tale of this classic pasta dish shares a surprising history!
The Viral Origin of Fettuccine Alfredo
As the story goes… fettuccine Alfredo was originally made in Rome. Using fresh Parmigiano Reggiano, butter & fettuccine pasta!
We’re going all the way back to 1908 in Rome, Italy. When Alfredo di Lelio came up with the dish for his pregnant wife Ines. She liked the dish so much, he put it on the menu at his restaurant, Via della Scrofa. And the rest is history!
The creamy version of Alfredo you see today is different than the original recipe. That’s right, no cream and no parsley. According to Italian history, simplicity is key.
In the 1920s, celebrities Douglas Fairbanks & Mary Pickford traveled to Rome for their honeymoon. They dined at Aldredo’s restaurant and fell in love with his pasta dish. The couple loved it so much, they returned to Rome years later. Giving him a commemorative gold fork & spoon engraved with “the King of the Noodles”. And so, he became Alfredo the King of Noodles!
The Evolution of Alfredo
Soon after, the story took off. And Alredo’s pasta dish became a sensation. Unfortunately, the restaurant in Rome was sold in the 1940s. But two of the restaurant’s waiters took over and kept the name “Alfredo”.
Years later, Armando actually gave his son Armando a new restaurant. That restaurant is still open today, located in the Piazza Augusto Imperatore.
Il Vero Alfredo has stayed in the family and is still run by Alfredo’s grandchildren.
But you can also visit the original location, called Alfredo Alla Scrofa (run by another family).
Fettuccine Alfredo Today
Today, the combination of butter, Parmigiano Reggiano & Fettuccine is called Fettuccine al Burro. Or, pasta with butter.
When you visit Rome, you won’t see fettuccine Alfredo on a menu. If you’re looking for a creamy option, you’ll want to order fettuccine alla crema.
The Fettuccine Alfredo you see in the United States is a lot different. Most likely because when the dish came to America, people couldn’t get the same ingredients. Think: the flour used for the pasta. The eggs available in America come from different chicken breeds. Our Butter isn’t as rich. And Parmigiano Reggiano wasn’t available as an import.
To try to recreate the dish, people used heavy cream to try to thicken the sauce. And the addition of parsley was probably just for color. Then as years passed, restaurant chains used the term Alfredo to refer to any cream sauce used with pasta.
How to Make the Classic Fettuccine Alfredo Recipe at Home
When I was in Rome, I saw it prepared tableside. They brought fresh fettuccine pasta out. Then made it with butter & freshly grated cheese.
Next, they transferred the pasta to the dish. A decent amount of pasta water was transferred over, emulsifying the ingredients. Finally, topped with more Parmigiano!
I found a recipe adapted from Giadzy. It uses butter and parmesan cheese instead of the creamy alfredo sauce you see in stores.
Here’s what you’ll need:
- Make Fresh Fettuccine Pasta using 00 Italian Flour (I use the American Sfoglino cookbook recipe for handmade pasta)
- High quality Parmigiano Reggiano – you’ll want to go to an actual cheese store or Italian grocer)
- Unsalted Butter – You can also buy imported butter from Italy
Authentic Fettuccine Alfredo Recipe
Ingredients
- 1 lb Fresh Fettuccine Pasta
- 2 cups Parmigiano Reggiano freshly grated
- 3/4 cup Unsalted Butter cut into 1/4 pieces, room temperature
Instructions
- Bring a large pot of water to a boil. Season it generously with salt. Cook until pasta is al dente.
- Put the butter on a large plate or bowl (recommend it being warm). Use tongs to remove the pasta from the water directly to the bowl with the butter along with about 1/4 cup pasta water.
- Add half of the parmigiano & toss the pasta well to melt the butter and coat the pasta in the sauce. Add the remaining cheese along with another 1/4 or so cup of pasta water if needed. Season with a pinch of salt if needed. Serve immediately topped with additional cheese!