Fettuccine Alfredo is a classic pasta dish invented in Rome, yet many Italians today will deny Alfredo sauce even exists in their country. That’s probably because Americanized Alfredo sauce became far more than a condiment to fresh egg noodle pasta.
Fettuccine Alfredo is a rich, creamy tasting pasta dish. The simple recipe of butter and cheese is a richer, more indulgent version of a basic pasta dish.
Alfredo di Lelio created Fettuccine Alfredo in 1908 based on a simple, historic recipe.
George Rector, a food writer and former restaurant owner helped popularize fettuccine Alfredo. He remained relatively true to the original recipe.
The original Fettuccine Alfredo was a simple recipe made from butter and cheese. By the 1960s, the Pennsylvania Dutch Noodle company had reinvented the dish for American cooks.
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