This Traditional Style Alfredo Sauce recipe makes for the perfect Fettuccine Alfredo, just like you would get in Rome.
Fettuccine Alfredo or “fettuccine all’Alfredo” is a dish made with fettuccine pasta combined with a sauce made from Parmigiano-Reggiano cheese and butter.
The dish was named after Alfredo Di Lelio. Between the 1910s and the 1950s he owned a popular restaurant named Alfredo all’Augusteo in Piazza Augusto Imperatore in the center of Rome. Starting in 1914 this restaurant began serving “fettuccine all’Alfredo. Fettuccine Alfredo is an exaggerated variation of “pasta al burro” or pasta with butter–a dish that Italians understand better as something that would be cooked at home for simplicity and comfort.
Today, the restaurant, now called “Il Vero Alfredo – Alfredo di Roma”, is run by the granddaughter of Alfredo Di Lelio, Ines Di Lelio.
Fettuccine is the traditional pasta for Alfredo and its variations because the broad noodles provide just the right platform for the butter fat and cheese. Fresh egg pasta is greatly preferred by some over dried pasta for cream and cheese sauces because the sauce sometimes clings more readily to fresh pasta than it does to dried.