Jeff Mauro's Classic Fettuccine Alfredo | The Kitchen | Food Network


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Jeff whips up a rich and decadent weeknight meal of extra-creamy pasta with a hearty helping of Parmesan cheese! Watch …

22 replies
  1. Paolo Cuomo
    Paolo Cuomo says:

    HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo”.
    I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
    The brand "Il Vero Alfredo – Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
    The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
    Best regards Ines Di Lelio

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  2. Steve Logan
    Steve Logan says:

    Chef, I'll need the whole pan of food, nice recipe, & I like some fresh chives & flat leaf parsley chopped & on top plus about 8-10 jumbo wild caught gulf shrimp in mine, toasted Italian thick bread sliced & rubbed with fresh garlic cloves & real butter spread on the bread, great for a side with al fredo

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  3. Ella Albarracin
    Ella Albarracin says:

    Real Alfredo, never use cream because if you do it, it’s not real deal Alfredo, the real deal was made with just butter and Parmesan cheese, the real deal Parmesan cheese and pasta water in there just supposed to agitate the pasta a lot that is how you properly make it.

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  4. Traveler
    Traveler says:

    Hey Jeffrey just got your post on how to make fettuccine alfredo. My name is John and I'm from Canada. I have been trying to perfect this and do a really good job of it for the last few years. A few tips in there I was not aware of and I think it should make a heck of a difference. Mostly as regards the tightening up. Can't wait to give this a try. Diet be damned! Thanks Jeffrey

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