Alfredo, and Who on Earth Was He?

The Myth of Pasta Alfredo

In Italy, if you inquire about Pasta Alfredo, you’re likely to be met with confusion. Despite its fame abroad, this dish is not recognized in its supposed homeland. Italians do enjoy a dish of fettuccine prepared with butter and Parmigiano-Reggiano cheese, but it’s considered a simple preparation rather than a distinct recipe.

The Origins of Fettuccine Alfredo

Alfredo di Lelio, the man behind the dish, was an innovative chef who introduced this delightful creation in his restaurant in Rome in 1914. The dish was born out of a personal necessity: Alfredo's wife had lost her appetite during pregnancy, and to help her regain it, he prepared a nourishing meal of egg fettuccine with Parmigiano-Reggiano cheese and butter. This simple yet rich combination likely inspired his "triple butter" fettuccine.

The Rise to Fame

Alfredo's restaurant became a sensation, especially among Hollywood stars visiting Rome in the 1950s and 60s. Celebrities like Mary Pickford, Douglas Fairbanks, Tyrone Power, Ava Gardner, Richard Burton, Elizabeth Taylor, and Sophia Loren were photographed enjoying Fettuccine Alfredo, catapulting the dish to international fame. Today, Alfredo's restaurant is still run by his descendants, and the tradition of serving the dish with golden forks continues on special occasions.

The Real Recipe

Forget the heavy cream, parsley, garlic, and other ingredients often suggested in Alfredo recipes circulating around. The authentic Fettuccine Alfredo, as Alfredo himself would prepare it, is made with just fresh fettuccine, Parmigiano-Reggiano cheese, and butter. This simplicity is what makes the dish so special.

Interesting Facts and Stats

• Global Popularity: Despite its Italian roots, Fettuccine Alfredo is more popular in the United States than in Italy. According to a survey by the National Pasta Association, it is one of the top five most popular pasta dishes in the U.S. Source.
• Butter Consumption: The original recipe calls for "doppio burro" or double butter, which gives the dish its rich flavor. The average American consumes about 6.2 pounds of butter per year, a significant increase from the 4.1 pounds consumed in 1997 Source.
• Parmigiano-Reggiano: This cheese is a key ingredient in Fettuccine Alfredo. Italy produces about 3.6 million wheels of Parmigiano-Reggiano annually, with a significant portion exported to the U.S. Source.

Conclusion

So, the next time you crave Fettuccine Alfredo, remember its true origins and prepare it the way Alfredo di Lelio intended. Use fresh fettuccine, Parmigiano-Reggiano cheese, and plenty of butter. Enjoy the simplicity and richness of this classic dish, just as it was meant to be.

This article has been fact-checked and expanded to provide a more detailed and nuanced understanding of the origins and global impact of Fettuccine Alfredo. For more information on Italian cuisine, you can visit The Food of Italy by Waverly Root.