When your stomach is upset, you might resort to crackers or ginger ale. In 1914, Alfredo Di Lelio cured his wife’s nausea with what we now know as Fettuccine Alfredo.
He concocted a sauce made of parmesan cheese and butter and poured it over fettuccine noodles. It was the only thing his pregnant wife, Ines, could stomach. She suggested Di Lelio serve it at his restaurant in Rome, “Via della Scrofa,” and it quickly grew popular.
In 1927, Hollywood actors Douglas Fairbanks and Mary Pickford visited the restaurant on their honeymoon. They returned Di Lelio’s warm welcome with a gold-plated fork and spoon inscribed, “To Alfredo the King of the noodles.” The restaurant exploded in popularity, becoming a tourist destination among Americans and Europeans alike.
In 1943, Di Lelio retired and sold his original restaurant. His son, Armando, carried the legacy, opening “II Vero Alfredo” shortly after. Today, Di Lelio’s grandchildren manage the restaurant.
In observance of National Fettuccine Alfredo Day on Tuesday, check out a recipe faithful to its humble roots. In Europe, it’s known as “Pasta al Burro,” meaning pasta with butter, which differs from the cream-based version popular in America.
Ingredients:
- 1 pound egg fettuccine
- ½ cup butter, sliced
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper
Preparation:
1. Bring six quarts of water to a boil and add two tablespoons of salt.
2. Cook the fettuccine according to the box directions until it is al dente.
3. Drain the pasta, reserving the pasta water and place in a large bowl.
4. Add the cubed butter and grated cheese and toss until melted. Add the pasta water as needed to prevent the pasta from getting too sticky.
5. Season with salt and pepper to taste and serve immediately.
