The Real Story Behind Alfredo Sauce

Alfredo sauce, renowned worldwide, is a luscious and velvety white sauce that is most famously paired with the beloved fettuccine Alfredo. However, its culinary versatility extends beyond pasta, making it a delightful complement to chicken, salads or even as a delectable dip. While you may be familiar with the tale of Alfredo di Lelio, the genius behind fettuccine Alfredo at Alfredo's Restaurant, there is an intriguing backstory to this iconic pasta dish and its renowned sauce.

Unraveling the Origins of Fettuccine Alfredo

The narrative begins at Il Vero Alfredo, also known as Alfredo alla Scrofa or Alfredo di Roma. According to his descendants, a young Alfredo di Lelio discovered his true calling while working alongside his mother Angelina in a quaint trattoria renowned for its delectable pasta dishes in Piazza Rosa. Locals attest to Alfredo's significant contribution to the restaurant's pasta mastery.

Ines di Lelio shared the captivating account of her grandfather Alfredo di Lelio, who established his Italian restaurant in Via della Scrofa during the early 1900s. However, it wasn't until 1908 that he crafted what we now recognize as the famed fettuccine Alfredo. This culinary creation was specifically made for his wife Ines, who experienced an upset stomach after giving birth to their son, Armando. In an effort to soothe Ines, Alfredo modified the original recipe of the simple dish, fettuccine al burro, by incorporating an extra helping of fresh butter. The result was a dish that Ines thoroughly relished. Consequently, the family restaurant featured this exquisite creation on its menu as the majestic fettuccine with double butter sauce—a tantalizing combination of cheese, butter, cream, and pasta noodles.

The Ascent to Stardom

Although fettuccine Alfredo garnered immense popularity immediately after its introduction, it achieved true fame in the late 1920s. George Rector, a food expert and writer for the Saturday Evening Post, penned an extensive article praising the delightful Italian pasta dish crafted by Alfredo di Lelio. In that same year, renowned movie stars Mary Pickford and Douglas Fairbanks stumbled upon the restaurant during their honeymoon in Rome, further catapulting fettuccine Alfredo to global recognition.

Alfredo di Lelio sold his restaurant to some of his employees during the war in 1943. However, he teamed up with his son Armando and inaugurated a new establishment in Piazza Augusto Imperatore in 1950. The original double-butter fettuccine all'Alfredo drew visitors from all corners, and to promote his restaurant, Di Lelio adorned its walls with photographs showcasing celebrities savoring his famous dish. Among the notable figures captured in these frames were Sophia Loren, Ava Gardner, Jack Lemmon, Bob Hope, Jimmy Stewart, and, of course, Douglas Fairbanks and Mary Pickford.

While the original recipe primarily consisted of butter, cheese, cream, and noodles, various Rome restaurants infused their own creative twists by incorporating additional ingredients. From aromatic herbs like rosemary and ginger to cream cheese and sour cream, the recipe has diversified into numerous variations. Fettuccine Alfredo remains an ever-popular menu item and continues to be served with a touch of elegance, as exemplified by Alfredo's nephew's restaurant, where it is accompanied by a gold fork. In fact, it is widely regarded by many as the most celebrated dish globally.

Frequently Asked Questions about Alfredo Sauce

What other dishes pair well with Alfredo sauce?
Alfredo sauce complements a wide range of culinary delights, including salads, pasta, chicken, fresh vegetables, chips, sandwiches and various baked goods. Its versatility makes it a superb condiment and topping. Whether you're indulging in beef, turkey, grilled veggies like asparagus or carrots, Alfredo sauce adds an exquisite touch.

Is fettuccine Alfredo still popular around the world?
Absolutely! Gambero Rosso, an esteemed Italian food and wine magazine, recently published an article recounting the captivating history of fettuccine Alfredo, rekindling interest in this delectable dish. However, only two restaurants in Rome—Alfredo alla Scrofa and Il Vero Alfredo—continue to serve the authentic fettuccine Alfredo, although without the gold cutlery experience.

What sets Parmigiano Reggiano cheese apart from regular parmesan cheese?
Parmigiano Reggiano boasts a distinct flavor that sets it apart from regular parmesan. This can be attributed to its extended aging process, which imparts a rich taste and granular texture. While regular parmesan ages for several months to a year, Parmigiano Reggiano must be aged for a minimum of one year, often reaching three years. It offers a nuttier and even fruity essence compared to its conventional counterpart.

Tips and Tricks for Preparing Alfredo Sauce

• Opt for fresh pasta to achieve the best results when preparing fettuccine Alfredo.
• Similarly, using freshly shredded or grated cheese is recommended for a superior taste.
• Consider using Parmigiano Reggiano cheese instead of regular parmesan to enhance the distinctness and richness of flavor.
• To achieve a thicker and more sumptuous texture, incorporate cream cheese into your Alfredo sauce.
• Always remember to salt your pasta water before cooking, regardless of the type of pasta you're preparing.
• Personalize your Alfredo sauce by adding your preferred herbs and spices, creating a unique rendition of the recipe that can be passed down through generations.
• Experiment with Alfredo sauce as a versatile alternative to ranch dressing, elevating your salads, dips, and appetizers.