Fettuccine Alfredo

Traditional Roman dishes, despite having their roots deep in the heart of the city, have travelled over time to faraway countries, without ever losing their Roman soul. A single taste is enough to recognise their distinct, genuine and convivial character. In Rome, fettuccine Alfredo gracefully takes its place among the great classics: it does not have the “hype” of a carbonara, an amatriciana or a cacio e pepe, yet it has discreet but unforgettable delicacy and flavour.

Heart and taste: the story of fettuccine Alfredo

Known everywhere, imitated and often mentioned, behind its international fame lies a family story, based on simple gestures and an intuition that transformed a few genuine ingredients into an iconic dish.
It was 1908: Alfredo Di Lelio had just become a father, and his wife, Ines, weakened by childbirth, had no appetite at all. Thinking of a nutritious and appetising meal, Alfredo made his first fettuccine, using semolina to make them lighter, and dressed them with fresh double butter and Parmesan.

“The blondes”, as the dynamic restaurateur loved to call his creations, delighted Ines’s palate; enthusiastic, she suggested that he include this dish in the menu of the restaurant in Piazza Rosa, the current location of the Galleria Sordi. The recipe, which Alfredo mixed in a sort of magnetic show, became his signature dish and made him famous worldwide, especially after he met Hollywood stars Mary Pickford and Douglas Fairbanks. The two stars, having tasted the delicious fettuccine during their honeymoon in Rome, presented Alfredo with a pair of gold cutlery engraved with “To Alfredo, the king of the noodles”.

The secrets of a legendary first course

Creamy and rich, fettuccine Alfredo is a dish that, with every forkful, evokes the warmth of family and delights the palate. 

Just a few ingredients, simple yet of the highest quality: fresh, handmade pasta, butter, and Parmesan blend in perfect harmony, create a recipe that embodies the authenticity, tradition and richness of Roman cuisine. The combination of these three ingredients gives life to a pasta dish, mixed directly at the table in accordance with the original recipe, wrapped in a velvety cream sauce. 

The recipe

Ingredients (for 4 people)
- 400 g very thin fresh egg fettuccine
- 160 g unsalted softened butter
- approx. 70 g 24-month aged Parmigiano Reggiano PDO per person
- cooking water for emulsifying, as required

Preparation
Leave the butter on a plate to soften at room temperature and sieve the grated Parmesan. Once you have prepared the fresh pasta, put a pan of water on the stove. Bring to the boil, add salt and then add the pasta, cooking it for less than a minute. Without draining it, use a large fork to transfer the pasta to the plate along with the butter.  Then add enough of the cooking water and the Parmesan, and mix to create the famous creamy sauce.

Photo Turismo Roma