That’s Mister Fettuccine Alfredo
Here it is, the second week of February, time to celebrate Black history month with a classic Italian dish. Today is National Fettuccine Alfredo Day. I know, it doesn’t work for Black History or national Stout month. But, it is a great dish. Think of it as a fancier version of Mac and Cheese. Don’t say that to a real Italian though, it might not go over so well. Especially if the guy you’re talking to has one of those attitudes, where he’s all formal: That’s Mister Fettuccine Alfredo to you. You think that’s funny? Funny how? Like a clown? You really don’t want to go there.
There are definitely some major differences between a Fettuccine Alfredo and mac and cheese though. Beside the different shape, the sauce is very different in most applications. A traditional mac and cheese starts with a roux thickened cream or milk sauce. While an Alfredo is usually a reduced heavy cream with Parmesan cheese. But, it wasn’t always made that way.
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The first guy to say That’s mister Fettuccine Alfredo to you
The first Dish actually called fettuccine Alfredo appeared in 1908 at a restaurant in piazza Rosa, Rome. The Son of the owner was a chef when his wife gave birth. After the child was born, she had no appetite, so the son: Alfredo Di Lelio made her a dish based on a recipe dating back to the 1500’s called Fettuccine al Burro (pasta in butter). He added more butter, as his mother had taught him, renaming it Triplo burro. Then, he added in a Parmesan cheese. It caught on so well, that they named it after him: Alfredo. The first restaurant closed in 1910. But, Di Lelio opened other restaurants in subsequent years. And, his signature dish: fettuccine Alfredo won international acclaim. His restaurant was famous for having gold cutlery. And, his version of Alfredo was made tableside in what critics describe as a work of Opera.
Over the years, the dish came to America, where it was changed to suit different palates. The butter was replaced with heavy cream. And, now, that cream sauce finds itself not only on fettuccine, but as a base for white pizza and all sorts of other dishes. Proper Italians deride the American version. But, that doesn’t stop us from enjoying it. Frankly, it’s a tasty filling comfort food that transcends the boundaries of class. It is as welcome in your local pizza joint as in a 4 star bistro.No wonder there is a national day dedicated to it. maybe not in Italy, but here in the USA, it’s definitely earned its place.
Seems overrated for a simple dish
When you think of the original fettuccine Alfredo, it does seem like a lot of fuss over a simple dish. Hell, we feed little kids buttered noodles with cheese because they aren’t prepared for the piquancy of tomato sauce, herbs, and spices. Heck, Alfredo, himself, made the dish because his wife didn’t have an appetite to keep anything down. The trick to making it so popular was the performance of making it in front of the guests. The melted cheese glistening with butter rolling off the egg based pasta, twirled with golden cutlery was a show in and of itself. So, the mystique grew from the performance. So, when you open a package of “Alfredo sauce” bought in a store, it definitely doesn’t have the same impact.
That’s not to say that our American version of Alfredo sauce isn’t something to love too. maybe it should have another name. But, I think that ship has sailed. We’ve been calling it Alfredo sauce for decades, so just accept it for what it is. But, just be aware, if you go to Rome and ask for Alfredo, you’ll get something very different.
Taking Liberties
Alfredo Di Lelio Took some liberties in renaming a centuries old dish after himself. And, Americans took liberties in calling a cream sauce Alfredo. So, there is no shame in taking liberties with what you want to call an Alfredo sauce. The basic American Version is butter, Cheese, cream, and garlic. But, that seems to simple and predictable. A lot of places add a touch of nutmeg to add a little sweetness. Of course, nowadays, nothing is acceptable if it is too simple. So, we need to add other spices, herbs, and additional ingredients. Plain pasta with a cream sauce doesn’t grab attention. We need to add chicken, shrimp, and/or vegetables to give it that Instagram ready pop.
So, why not take it there? We can start by making our own home made pasta. Or you can get a god quality pasta from a specialty store, like Eataly. But, fresh pasta is the best if you want to impress your guests. If you don’t have the equipment or gumption to make your own, many stores like Whole Foods have fresh or frozen pasta that will do the trick (for a premium).
As for the sauce, we will post a nice recipe that plays off the basics with just a little extra love. And, let’s not forget, if you like spicy food, you can always make a Cajun version by simply adding Cajun seasoning. Or, you can add other hot sauces, even add in a salsa. If heat isn’t your thing, you could blend in some marinara to create a “pink” sauce. Taking liberties is part and parcel of the genre. Maybe you can be the one to say: That’s Mister Fettuccine Alfredo to you.
Modern Fettuccine Alfredo
Ingredients
- 1 to 2 Lb Fettuccine (preferably fresh)
- 2 Tbsp Chopped Fresh Shallot
- 2 Tbsp Chopped Fresh Garlic
- 1/2 tsp Ground Nutmeg
- 2 Cup Heavy Cream (preferably 40% fat, but, 36 will do)
- 1/2 Cup White Wine
- 2 Cups Fresh Grated or Shredded Parmesan cheese (Plus extra for garnish)
- olive oil for cooking
- Kosher or Sea Salt and Fresh Ground black pepper to taste
- chopped parsley and basil for garnish.
Instructions
- Boil water in a pot with salt. When the water is at a rolling boil. Add in the Fettuccine at about the same time you start the sauce. Cook according to manufacturers recommendations. If you make fresh pasta, it should take about 8 to 10 minutes. Drain well.
- Heat a little olive oil in a large saute with high sides over medium high heat until it moves freely. Saute the shallot and garlic until translucent. Add in the wine and cook down until it is almost all evaporated.
- Add in the cream and bring to a boil, stirring to keep from sticking. Turn the heat down a little and allow the cream to thicken a bit. Then stir in the cheese and seasonings.
- Toss the pasta in the sauce, twirl it with tongs or forks to coat evenly. Toss in some basil and parsley or sprinkle it on top to garnish. Serve immediately.