A Perfect Dinner for Two — or for Entertaining Special Friends
Fettuccine Alfredo appears frequently on Italian restaurant menus, particularly those that concentrate on northern Italian food. The really pricey places might shave fresh white truffles over the pasta, sending an already sumptuous dish into the stratosphere.
Restaurants with a high “snoot” factor used to prepare it tableside. That’s rarely seen these days — maybe because it’s a bit over the top. But it’s also authentic. Alfredo di Lelio, the inventor of the dish and proprietor of the Roman restaurant now called Alfredo alla Scrofa, used to do the same.
His eatery was a hit with tourists during the Jazz Age. Mary Pickford and Douglas Fairbanks reportedly visited Alfredo’s restaurant in 1927 and took a liking to his signature dish. According to Wikipedia, they presented di Lelio with “a golden fork and spoon”— which he then began using to serve his fettucine.
Despite its aura of elegance and luxury, Fettuccine Alfredo is actually a simple and quick recipe. Once you have your pasta-cooking water at a boil, you can prepare and be eating this dish in under 5 minutes.
And you don’t need a gold fork and spoon.