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I made the creamy version and it was pretty good. I would have liked it better with finely chopped onion or garlic. Tasty though and the kids enjoyed it.
Recipe was great!
Just okay, bland. It seemd to be missing something, but I’m not quite sure what. The search for a great fettuccine alfredo recipe continues.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).See the website of “Il Vero Alfredo”.I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.Best regards Ines Di Lelio
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali salutiInes Di Lelio
I thought it was great. It’s the best method I’ve tried to get a silky sauce. No big cheese globs about!
Very delicious recipe! Easy to make and clean up. We used heavy whipping cream and it made the sauce a perfect consistency. We used approximately 3/4 pound of pasta and added a bit to each ingredient and it still turned out very good. Will be making again!
Would I double the creamy recipe if I’m using a pound of pasta?
Hi, Monique! Yup, exactly! Enjoy!
I have been making this frequently. I have started adding broccoli florets cooked tender crisp, sliced mushroom cooked in evoo or butter, and grill chicken breast, sliced. Fantastic! It always “works”!
Thank you for such an easy and delicious recipe. I am not good about leaving comments but this recipe is so versatile. eBay to make creamier…. I’ve used it with a variety of noodle. Thanks for once agin providing a simple recipe for a traditional dish
I made this for dinner last week. I splurged a little on some decent Parmesan cheese, and I used unsalted butter as the recipe calls for. I had never used unsalted butter before, and I was shocked in the difference of the flavor.
Just wanted to say I loved it! Made some grilled chicken for the carnivores, but I could have been happy with just the pasta alone. I shared this recipe with my sister, too!
I have made this both ways…delicious and a great quick dinner. I add chopped fresh parsley just before serving. Elise, thanks for another great recipe!
What brand of parmesan do you use? I used fresh grated but it didnt melt. Just turned into a clump.
Hi Lyn, Parmesan Reggiano. I grate my own using a fine grater.
I made this for a small dinner party last night. I added a some smoked salmon and a bit of parsley and everyone raved about it.
Growing up in a huge Italian family in America our favorite dish was what we called “White Spaghetti” my grandparents never fully spoke English so I don’t know what it was really called. However it was spaghetti pasta, that was tossed in while really hot with some of the water, a whisked egg (or 2 depending on the amount being made), lots of garlic cloves that had been cooked until slightly soft and I know this sounds strange small bits of cooked cauliflower and tons of Parmesan cheese. As I grew up I left the eggs and cauliflower out and use mizthra cheese instead. My favorite dish! Oh don’t forget lots of course ground pepper.
That sounds fabulous Gia! I love pasta and cauliflower.
Ciao Elise, thanks for the compliments, if you want in my blog there are so many pasta recipes that you can repeat in your blog. Unfortunately, the recipes are in Italian. I love the American cakes.
Hello Elise, my name is Paola, I’m Italian and I live in Rome, I was looking for a sweet american and I found your blog . Yuour blog is very nice.
I have seen the “Spaghetti Alfredo” They are good but are almost unknown in Italy with the name.
Unfortunately I do not speak english , but I hope to have written it correctly.
Hello Paola, bonjourno! Rome is the most magnificent city with the most amazing food, you are lucky. Yes, I think this dish is more popular in the United States than it is in Italy.
Just made your creamy version of fettuccine Alfredo for dinner tonight , to accompany broccoli stuffed chicken breasts. It was amazing!!! While I did not have cream on hand, I used evaporated milk. The flavor was excellent!
I plan to try other suggestions offered in the comment section. Thank you so much for this great recipe! I plan to use it often!
In Mexico we add some shrimps on it. Specially in the creamy version, they taste wonderfull.
The recipe I had in Rome used egg yolks, heavy cream, and grated cheese. It was wonderful.