Alfredos

Alfredos refers to a family of pasta dishes featuring a rich sauce made primarily from butter and Parmesan cheese. The most well-known iteration is Fettuccine Alfredo, which consists of fettuccine pasta tossed in this creamy sauce. The origin of Alfredo sauce is often attributed to Alfredo di Lelio, an Italian restaurateur who opened a restaurant in Rome in the early 20th century. He is said to have created the dish for his pregnant wife, using simple ingredients to make a flavorful meal.

The dish gained significant popularity in the United States after actresses Mary Pickford and Douglas Fairbanks encountered it during a trip to Rome and brought the recipe back with them. American adaptations of Alfredo sauce often differ from the original Italian version, frequently incorporating heavy cream, garlic, and sometimes other ingredients like chicken or shrimp. This cream-based sauce is a staple in many Italian-American restaurants.

While the classic Fettuccine Alfredo is a simple combination of pasta, butter, and cheese, variations are abundant. The texture of the sauce is a key characteristic, being smooth and clinging to the pasta. The simplicity of the original recipe highlights the quality of its few ingredients, while modern interpretations offer a wider range of flavors and richness.