Origin and history of Fettuccine Alfredo
Fettuccine Alfredo is a classic Italian recipe, originating from Rome. It was created in the early 20th century by Alfredo di Lelio, who wanted to prepare a simple but delicious dish for his wife during a difficult pregnancy.
This dish is characterized by its creamy sauce made from butter, Parmesan cheese, and fresh pasta. In Latin America, although the name "Fettuccine Alfredo" is maintained in most countries, similar versions can be found under generic names such as "pasta with white sauce" or "creamy pasta." In some regions, local ingredients are added to personalize it, such as the use of different types of cheeses or the incorporation of vegetables and proteins.
The popularity of Fettuccine Alfredo grew internationally when it was introduced in American restaurants, where it is usually made with a richer version and more cream. However, the traditional Italian recipe is lighter and simpler, focusing on the quality and freshness of its few ingredients.
