Fettuccine alla is one of the most well-known and beloved pasta dishes in Italy. This dish, which is also known as Fettuccine all’Alfredo, has a rich history and has become a staple in many Italian households and restaurants around the globe.

The dish was first created by Alfredo di Lelio, a chef and restaurateur in Rome, in the early 20th century. In the early 1900s, Alfredo’s wife gave birth to their first child, and to mark this occasion, Alfredo wanted to create a special dish for her. He decided to make a simple fettuccine pasta dish with butter and Parmesan cheese, which he believed would be easy for his wife to digest.

The dish was an immediate success, and soon, Alfredo began serving it in his restaurant. He named the dish Fettuccine alla papalina because it was the favorite of Pope Pius XII. The pope was said to have visited Alfredo’s restaurant and enjoyed the dish so much that he asked for the recipe. From that day on, the dish became known as Fettuccine alla papalina.

The original recipe for Fettuccine alla papalina is simple and straightforward. Alfredo used only three ingredients: fettuccine, butter, and Parmesan cheese. He cooked the pasta until it was al dente, and then tossed it with melted butter and freshly grated Parmesan cheese until it was creamy and smooth. He then served it immediately, garnished with chopped parsley.

As the dish gained popularity, other chefs began to experiment with the recipe. Some added cream or heavy cream to the sauce, while others added garlic, chopped onions, or even bacon. However, purists always insisted that the original recipe was the best, and that Alfredo’s simple, yet delicious, recipe was the only one that could truly be called Fettuccine alla papalina.

Today, Fettuccine alla papalina is a staple at Italian restaurants around the world. It is often served with a variety of accompaniments, such as fresh herbs, chopped tomatoes, or roasted vegetables. Some restaurants even offer a vegetarian version of the dish, which uses vegetable broth in place of the chicken broth. Still, the original recipe remains the most popular and the most requested.

In recent years, Alfredo’s descendants have taken up the mantle of carrying on the family tradition. Alfredo’s great-grandson, Alfredo Di Lelio Jr., has opened up his own restaurant in Rome, which serves the original Fettuccine alla papalina recipe just as his great-grandfather did over a century ago. The restaurant has become a popular destination for tourists and locals alike, all of whom come to savor the rich, creamy, and indulgent taste of this classic Italian dish.

In conclusion, Fettuccine alla papalina is a dish that has stood the test of time. Its simple, yet delicious, recipe has remained a favorite of Italian chefs and food lovers around the world for over a century. With its rich history, classic taste, and enduring popularity, Fettuccine alla papalina is truly a dish that will continue to be enjoyed by generations to come.

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