Italian restaurateur Alfredo di
Lelio created Fettuccini Alfredo in 1914 to help his wife regain her appetite
after the birth of their first son. Its popularity in the USA stems from
Hollywood stars Mary Pickford and Douglas Fairbanks returning to the States
after dining at Di Lelio’s restaurant on their honeymoon. Upon their return,
they spread the word like wildfire about this new incredible dish. Before we
knew it, Fettuccini Alfredo became one of the most popular dishes in America
and remains so to this day.
Celebrate the legacy of Alfredo di
Lelio and his creation by heading to your favorite Italian restaurant tonight
and enjoying this dish. Or even better, if you are feeling more adventurous,
prepare your own version at home and enjoy with friends and family. With all
your newly acquired knowledge about the dish, you will assuredly liven up the
party with all these fun facts!
Here is a quick and easy recipe from Giada De Laurentiis:
Ingredients
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Directions
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
