Fettuccine Alfredo

Fettuccine Alfredo

Are you aware that many people in Italy do not know the dish “Fettuccine Alfredo”?

Particularly interesting is the story of the Fettuccine Alfredo, a dish that takes its name after the restaurateur Alfredo Di Lelio, whom in 1927 proposed this recipe to Douglas Fairbanks and Mary Pickford, two Hollywood celebrities on their honeymoon in Rome, which is based on heavy cream, butter and Parmigiano cheese. The dish became famous across the Atlantic thanks to the media that took up and amplified this story, transforming this dish into an icon of the Italian-American cuisine. After Second World War, Alfredo Di Lelio moved his restaurant from via Della Scrofa to the prominent Piazza Augusto Imperatore, thus becoming a magnet for American travelers. While there is no person in the USA who does not know the recipe for “Fettuccine Alfredo”, the dish is almost unknown in Italy, with the exception of the city of Rome itself.

We at Tartuflanghe like “Fettuccine Alfredo”, here below we are recommending using truffle, a very tasty and sophisticated recipe variation:

  • In a pan, over low heat warm up for about 5 minutes our "Parmigiano Reggiano Truffle Cream" by adding 2 tbsp. of milk.
  • Bring to a boil 2 liters of water, when water reach boiling point add 20g. of salt and cook the egg fettuccine to your likeness (you can also use Egg Tagliatelle or Egg Tagliolini).
  • Once the pasta is drained, sauté it in a pan with the Parmigiano and Truffle Cream by serving it piping hot at once.
  • You can also add our "Truffle Perlage" (truffle juice in shape of caviar)

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