If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous Italian sauces for pasta unknown in its country of origin? The answer is simple: because in Italy Pasta Alfredo doesnt exist.
Yes, Italians make a dish of pasta, fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but is such a simple preparation that Italians dont even consider it a recipe.
Waverly Root in his famous book The Food of Italy (New York, 1971) wrote: FETTUCCINE AL BURRO is associated in every tourists mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera. It is the same ribbon shaped egg pasta tat is called tagliatelle in Bologna; but the al burro preparation is very Roman indeed in its rich simplicity. Nothing is added to the pasta except grated cheese and butter – lots of butter. The recipe calls for doppio burro, double butter, which gives it a golden color.
Who was Alfredo then? Alfredo di Lelio, this was his full name, was an inspired cook who proposed this new exciting dish in the restaurant he opened...
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