February 7th is National Fettuccine Alfredo Day.
Fettuccine Alfredo is a pasta dish made with fettuccine pasta tossed with Parmesan cheese and butter. In the United States, cream is added.
According to the story, this dish is a variation of fettuccine al burro, a dish that has butter added both before and after fettuccine is put in a serving bowl.
A chef named Alfredo doubled the amount of butter in the bowl before the fettuccine was added. He did this to help his pregnant wife who was having difficulty keeping food down. (Some stories say it was after she gave birth and wasn’t eaten, and he tried to enticed her to eat.)
When Hollywood stars Mary Pickford and Douglas Fairbanks stopped by the chef’s restaurant while honeymooning in 1920, they tried the dish and fell in love with the it. They brought the recipe back with them and thus Fettuccine Alfredo was born.
It was in America that cream was added along with chicken, shrimp, tomatoes, and other ingredients.
American-Style Fettuccine Alfredo
1 (16-ounce) package fettuccine pasta
1/2 cup butter
2 cups heavy cream
1 cup freshly grated Parmigiano Reggiano
1 teaspoon salt
freshly ground black pepper to taste
freshly grated Parmesan cheese to top
Cook pasta according to package directions.
Meanwhile, melt butter in large skillet.
Add cream, salt and pepper.
Bring to a boil and simmer for a few minutes uncovered to to reduce and thicken sauce.
Remove from heat and add cooked fettuccine and 1 cup Parmesan.
Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.