Fettuccine Alfredo is one of the most popular and beloved Italian pasta dishes. It features fettuccine tossed in a creamy, cheese sauce made of butter, Parmesan cheese, and heavy cream or milk. While the dish is well known in the United States and around the world, you may be wondering what the authentic Italian version of this pasta is called.
The Origins of Fettuccine Alfredo
Fettuccine Alfredo was invented in Rome, Italy in the early 20th century by restaurateur Alfredo di Lelio. According to the story, Alfredo di Lelio wanted to create a special dish for his wife who was having trouble eating after giving birth. He came up with a rich yet simple combination of pasta, butter, and Parmesan cheese. His wife loved it and the dish soon became popular at his restaurant in Rome.
The fame of the dish spread when Mary Pickford and Douglas Fairbanks, two famous American silent film stars, dined at Alfredo’s restaurant during their 1927 honeymoon in Rome. They loved the dish so much that they got Alfredo di Lelio to share his recipe, and once they returned to the United States they helped popularize the dish across the country.
The Original Italian Version
In Italy, the original version of the dish is simply called “Fettuccine al burro” or “Fettuccine al Alfredo.” There are just three main ingredients:
- Fresh fettuccine pasta
- High quality butter (often clarified butter)
- Freshly grated Parmigiano Reggiano cheese
The ingredients are combined right at the table, with the hot pasta tossed with generous amounts of butter and grated cheese until a creamy sauce forms. Often a pasta water is added to help loosen and bind the sauce. The result is an incredibly rich, decadent, and almost sinfully simple pasta.
While heavy cream is often used in the American version, traditionally an Italian Fettuccine Alfredo does not contain any cream. The silky texture comes solely from the melted butter and cheese.
Other Key Differences
There are a few other key differences between the Italian version of Fettuccine Alfredo and how it evolved as a classic Italian-American dish:
- Parmesan Cheese – In Italy, real Parmigiano Reggiano cheese is always used. The milder domestic Parmesan cheese often used in the US likely would not stand up to an authentic Alfredo sauce.
- Pasta Choice – Italians always opt for fresh fettuccine pasta rather than dry. The texture of fresh pasta is critical.
- Portion Size – An Italian serving is modest, with just enough sauce to coat the pasta. In American portions, the sauce is often much more abundant.
- Herbs and Black Pepper – Some recipes add parsley, garlic, or black pepper but these ingredients are not traditional.
Popular Variations
While the original Italian version has few ingredients, there are some popular fettuccine Alfredo variations both in Italy and abroad:
- Alfredo with Prosciutto and Peas – Slices of prosciutto are sautéed in butter before adding the peas and tossing with the pasta and cheese.
- Alfredo with Chicken – Slices or cubes of chicken breast are cooked until browned then combined with the pasta.
- Alfredo with Shrimp – Small shrimp are cooked in garlic butter and lemon before being tossed with the fettuccine.
- Alfredo with Mushrooms – Sautéed mushrooms lend an earthy flavor.
- Alfredo with Asparagus – Blanch quickly sautéed asparagus pieces mix nicely with the creamy sauce.
Conclusion
While Fettuccine Alfredo has certainly changed over the years, at its heart is still the classic Italian combination of noodle, butter, and cheese. By using high quality ingredients like fresh pasta and real Parmigiano Reggiano, you can experience the magic of the original version at home. The silky sauce with hints of nuttiness from the cheese is utterly simple yet completely luxurious. When twirled onto a fork with the perfect pasta ribbon, a bite of true Fettuccine al Alfredo transports you straight to Italy with minimal effort or ingredients required.