Is there anyone who doesn’t like fettuccine Alfredo? You may look at it as a fancy Italian version of macaroni and cheese, but it sure is tasty. Like spaghetti and meatballs, or carbonara, it’s a dish better known in the US than in Italy. But is certainly originated in Italy, made by chef Alfredo di Lelio in 1908 for his wife. It was a simple combination of handmade fettuccine pasta, butter, and Parmesan cheese.
What made fettuccine Alfredo the popular dish it is today (in America) is the way Alfredo presented it at his restaurant in Rome. He would personally mix the cheese with the buttered pasta at the table until it was silky smooth, and foreign visitors would go home and rave about it. Since 1933, the dish has appeared in more than 800 American cookbooks. Yet it’s still not all that well known in Italy. Italian food historian Luca Cesari explains how and why Alfredo developed his recipe and how it became a sensation everywhere except his native land, at Literary Hub. -via Damn Interesting
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