From Rome to the United States
Fettuccine Alfredo is one of the dishes most associated with Italian cuisine by Americans. A statement that might raise eyebrows for many, thinking of the typical “Americanization,” yet the recipe for this beloved sauce in the U.S. actually originates from Italy, specifically from Rome. From the early 20th century, it crossed the ocean thanks to two Hollywood stars of the silent film era. Today, it can be found on the shelves of every respectable American supermarket.
The Hollywood Stars Who Loved Fettuccine Alfredo
The connection between Fettuccine Alfredo and Italy is evident from the name, which refers to this sauce made of butter, Parmesan, and a few other ingredients. While the current trend in many countries, particularly in the U.S., might be to “Italianize” numerous culinary products, this is not the case with Fettuccine Alfredo, whose history is entirely Italian and specifically Roman. It was 1908, and Alfredo di Lelio, owner of a trattoria in Piazza Rosa, had just welcomed his firstborn. His wife, weakened from childbirth, needed a simple and nourishing dish. She loved semolina fettuccine with butter and Parmesan so much that Alfredo added it to his restaurant’s menu. Hollywood silent film stars Douglas Fairbanks and Mary Pickford, who visited the restaurant, brought the recipe back home to Hollywood.
The Recipe in Its American Version
Although it has undergone some variations, the “Hollywood” version of Fettuccine Alfredo that has reached us today closely mirrors the original recipe of the Roman restaurateur. The fettuccine (300 g; tagliatelle are also acceptable) is boiled, and halfway through cooking, 150 ml of heavy cream and a pinch of fine salt are added. Stir until the pasta is fully cooked, then toss with butter and Parmesan (80 g each) after plating. Broccoli, chicken, or parsley can be added as desired.
