Pasta tossed with butter and parmesan dates back to the medieval times. But the now popular ‘Fettuccine Alfredo’ was created in more recent years by “Alfredo Di Lelio”. In early 1900s, he got busy in his kitchen creating a rich, comforting, creamy and delicious dish to bring back the lost appetite of his wife, a new mother. Fast forward a few decades, this dish today is by far the most popular entree served in an Italian restaurant internationally.
You can make the dish the traditional way of adding cheese and butter to cooked fettuccine along with some water (in which the pasta was cooked) and vigorously mixing it with a fork until the cheese emulsifies into a creamy texture or you can make this sauce before hand and make an easy weeknight dinner. I also use this sauce with other type of pasta, on pizzas, for white lasagna, casseroles and on occasion as a dip to make Broccoli appealing.
Time for Prep: 10 mins Time to Cook: 10 mins Yield: 12 0z Level: Easy
Ingredients:
- 4 tbsp butter
- 1/2 cup heavy cream
- 4-5 garlic cloves, finely chopped (roasted cloves taste better)
- 1 cup freshly grated Parmigiano-Reggiano (parmesan)
- 1/2 tbsp thyme, finely chopped
- 1/2 tbsp oregano, finely chopped
- 2 tsp fresh ground black pepper
Process:
- Melt butter in a pan.
- Add the garlic and sauté for a couple mins.
- Slowly pour in the heavy cream, keep whisking while bringing to a boil.
- Reduce heat, add the grated parmesan and continue whisking until everything is well blended into a smooth paste.
- Add in the thyme, oregano and ground black pepper, whisk it in.
Notes:
- Butter cultured ‘European style’ results in creamier sauce.
- If you want to cut down on the richness, then replace the cream with half and half or whole milk.
- For richer flavor use fresh herbs and garlic.
1 Cup Of Joy 
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome (as Alfredo alla scrofa or Alfredo’s gallery) do not belong to my brand “Il Vero Alfredo – Alfredo di Roma”.
I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio
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Hi Ines Di Lelio, thank you for your comment and a short trip down history. Your restaurant is definitely on top of my list of places when I visit Rome. – Joy
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