Fettuccine Alfredo

Fettuccine Alfredo was born in early 20th-century Rome, when Alfredo di Lelio created it for his wife as a simple, nourishing dish of pasta tossed with butter and parmesan. Its creamy richness and comforting texture soon became a restaurant favorite, winning the hearts of locals and visitors alike.

Over time, the recipe traveled abroad and evolved, often enriched with cream for extra silkiness. Today, it is celebrated as a classic pasta dish that balances indulgence with simplicity—silky ribbons of fettuccine coated in a velvety sauce, perfect for both everyday meals and special occasions.