Fettuccine Alfredo (Italian pronunciation: [fettut't?i:ne al'fre:do]) is a pasta dish made from fettuccine noodles tossed with Parmigiano-Reggiano cheese and butter. The cheese is melted with butter and emulsified to form a smooth and rich sauce coating on the pasta.
Despite its Italian origin, the dish is mostly unknown in Italy. The dish was named after Alfredo Di Lelio who opened a restaurant in Rome in 1914 and served "fettuccine all' Alfredo. The dish became popularized and spread to the United States where it has become a proprietary eponym. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients.
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History
Preparing noodles with butter or pasta al burro is one of the oldest and simplest ways to prepare pasta. Maccaroni with butter or maccaroni romaneschi translation "roman maccaroni" was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook in Rome. Maccaroni or pasta with butter is a dish that Italians consider less of a featured dish to be ordered in a restaurant than something that would be cooked at home for simplicity and comfort. Fettuccine Alfredo is an exaggerated variation of the pasta al burro.
According to family accounts, In 1892, Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. The restaurant closed in 1910 when the piazza disappeared. Alfredo Di Lelio invented the dish in 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro" to the fettuccine when mixing it together for her and she ate.
Alfredo di Lelio opened his own restaurant "Alfredo" in 1914 on the via della Scrofa in central Rome. The restaurant served classic Roman dishes and featured "fettuccine all'Alfredo." Mary Pickford and Douglas Fairbanks visited the restaurant while honeymooning in Rome in 1927. They returned to the restaurant more than once and enjoyed the dish to the extent that they had a set of gold cutlery; a spoon and a fork engraved and signed then gave it to the restauranteur, "To Alfredo King of the Noodles." It's unconfirmed as to whether the couple was able to get the recipe in exchange for their gift but it is believed that they returned to Hollywood and asked restaurants back home to replicate the dish for them.
In 1943, during the war, Alfredo Di Lelio sold the restaurant to two waiters but in 1950 reopened another restaurant located in the piazza Augusto Imperatore. The restaurant, Alfredo all'Augusteo or "Il Vero Alfredo" ("Alfredo di Roma"), was under Armando's management until 1982 and is now managed by his daughter Ines. Today, when the dish is served to guests at the table, the pasta is turned with the famous "gold cutlery" donated in 1927 by Mary Pickford and Douglas Fairbanks. il vero Alfredo is located in the Piazza Augusto Imperatore, 30 - Rome.
The Di Lelio family also operates fine dining franchises and licenses with the brand "Alfredo" for food products.
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Alfredo sauce and commercialized products
In the United States and throughout the world, Alfredo sauce is sold as a convenience food in grocery stores. Unlike the original preparation, which is thickened only by cheese, the prepared food and fast food versions may be thickened with eggs or starch. Additional ingredients such as white wine, eggs, nutmeg, garlic and sugar also appear in commercialized items.
Source of the article : Wikipedia
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