• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    FETTUCCINE ALFREDO, an Italian recipe which no Italian knows!

    Cacio e pepe Vs Fettuccine Alfredo

    Ok, this is a sensitive topic; It may erode one of the certainties most deeply rooted into many foodies!

    Are you ready?

    In Italy, nobody knows fettuccine Alfredo!

    Yes, I said it! Fettuccine Alfredo is a fake Italian tradition!

    It's a dish for tourists, which is not served by any respectable Italian grandmother, or mother, or aunt.

    Have you regain yourself from the shock? Or have you already changed the page with a peevish gesture?

    The first time I came to the United States, some American friends asked me what was my thought about Fettuccine Alfredo.

    What did I think? Absolutely nothing!

    I didn’t know this recipe and don’t know anyone among my friends and my family, who has the faintest idea about what it is!

    In the following days, I started to visit some Italian restaurants and, from New York to San Francisco, I noticed that the Fettucine Alfredo has been a must-to-cook for any chef who wanted to consider himself as an expert in Italian cuisine.

    I Put aside any skepticism, I did some research, and I found out an interesting story about this famous "Italian" dish.

    History and Legend

    On the contrary of my mind, “Fettuccine Alfredo” is indeed an Italian dish. The original Alfredo's recipe requires only butter and Parmigiano Reggiano cheese. Here we are! So, I know this recipe! In Italy we call it simply pasta butter and Parmigiano. It is served without pomposity when someone is unwell or sick. The legend says that Alfredo Di Lelio, chef and owner of a restaurant homonymous in Rome, he had prepared this recipe for his pregnant wife, an evening of the 20s. She was unwell and need something easy and light to eat. By coincidence, the same night Mary Pickford and Douglas Fairbanks were guests of the restaurant. Alfredo had been the great idea to serve this pasta tossed with butter and cheese to the two famous American actors as well. The couple went crazy for the Alfredo’s Fettuccine, and went back to eating them again, and again.

    Chicken and heavy cream

    Some contemporary versions of the famous Fettuccine Alfredo, include chicken and heavy cream. This is another very difficult thing to see in Italy: an Italian that toss the pasta with chicken!

    Cacio e Pepe; The only traditional pasta with cheese for who live in Rome

    The point that mostly shock a resident of Rome, only thinking to taste the Fettuccine Alfredo, is the likeness of this recipe with a must-to-eat of the traditional Roman cuisine; The Cacio e Pepe.

    The Cacio e Pepe are creamy and delicious spaghetti or Tonnarelli (a thicker traditional kind of spaghetti) tossed with Pecorino Romano, a few tablespoons of cooking water and plenty of black pepper coarsely grounded. No butter, no heavy cream, nothing more that very quality Pecorino Romano cheese. The butter and Parmigiano Reggiano, used very little in the Roman cuisine, are absolutely forbidden!

    Still eating Fettuccine Alfredo?

    Still eating Fettuccine Alfredo is it makes a sense?

    Personally, my answer is: of course, if you like, you your taste buds are the sole judge!

    But, be aware that it is a recipe that does not belong to the Italian tradition, but is proudly Italian-American; very famous? Yes, but not in Italy!

    If you like my posts, please give me a +1

    a simple action to help the growth of this blog 🙂

    « STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon
    PAN FRIED SWEET MINI PEPPERS with basil leaves and balsamic vinegar »

    Reader Interactions

    Comments

    1. Hannah says

      October 09, 2015 at 8:37 pm

      Thanks to your blog, I just learned that my husband grew up eating pecorino romano cheese instead of parmegiano reggiano. So now I need to try this cheese!

      Reply
      • Filippo Trapella says

        October 10, 2015 at 6:42 am

        I love pecorino! In Italy we use this cheese in several recipes! For example, try this recipe on

        https://philosokitchen.com/eggplant-pesto-caserecce/

        and let me know your opinion!

        Reply

    Leave a Reply to Filippo Trapella Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme