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Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles. Originated in Rome in the early 20th-century, it is now popular in the United States and other countries. Cream is commonly added to American versions, which are often served as a main course with optional chicken, shrimp, salmon or other ingredients on top or on the side. The dish is named for Alfredo Di Lelio, a Roman restauranteur who is credited with its invention and popularisation. Di Lelio's elaborate tableside service was an integral part of the dish. Fettuccine Alfredo is a richer version of the standard Italian fettuccine al burro 'fettuccine with butter', also called pasta burro e parmigiano 'pasta with butter and Parmesan cheese'. It is a kind of pasta in bianco, that is, without added sauce. The Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy. History Roman origins In Italy, the combination of pasta with butter and cheese dates to at least the 15th-century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices". Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family lore, in 1892 Alfredo began to work in a restaurant located in Piazza Rosa that was run by his mother Angelina. He cooked his first "fettuccine with triple butter" (Italian: fettuccine al triplo burro – later called "fettuccine all'Alfredo", and eventually "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his convalescent wife, Ines, to eat after giving birth to their first child Armando. Recipes attributed to Di Lelio include only three ingredients: fettuccine, young Parmesan cheese and butter. Yet there are various legends about the "secret" of the original Alfredo recipe: some say oil is added to the pasta dough; others that the noodles are cooked in milk. Piazza Rosa was condemned to make way for the construction of the Galleria Colonna (c. 1910) and the restaurant was forced to close, after which, Di Lelio opened his own restaurant called "Alfredo" on the via della Scrofa (c. 1914). Following a visit from the American actors Mary Pickford and Douglas Fairbanks (who was known as "The King of Hollywood") in the early 1920s, Alfredo began to serve his signature dish using a golden fork and spoon bearing the inscription "To Alfredo the King of the noodles" (said to have been a gift from the famous Hollywood couple in gratitude for Alfredo's hospitality). Di Lelio's fame and success grew (he was knighted by the King of Italy, making him a Cavaliere dell'Ordine della Corona d'Italia) until war rationing made it increasingly difficult to obtain flour, eggs, and butter. He sold the restaurant to two of his waiters in 1943 and retired. After the war, in 1950, Di Lelio opened a new restaurant in Piazza Augusto Imperatore with his son Armando. He vigorously promoted the restaurant by creating a celebrity wall of fettuccine themed photographs showing himself (in humorous poses, with his noodles and gold cutlery) serving dignitaries, politicians, famous musicians and film stars such as James Stewart, Bob Hope, Anthony Quinn, Bing Crosby, Gary Cooper, Jack Lemmon, Ava Gardner, Tyrone Power, Sophia Loren, Cantinflas, and many others. The dish was so well known that Di Lelio was invited to demonstrate it both in Italy and abroad. The fame of the dish, by this time called maestosissime fettuccine all'Alfredo 'most majestic Alfredo-style fettuccine' on Alfredo's menus, was heightened by the tableside "spectacle reminiscent of grand opera" during its preparation, "in a ritual of extraordinary theatricality". Both the original restaurant (now called Alfredo alla Scrofa), and the post-war iteration (know as Il vero Alfredo and still run by the Di Lelio family) serve "fettuccine Alfredo" and compete vigorously, with escalating puffery (e.g., "the king of fettuccine", "the real king of fettuccine", "the magician of fettuccine", "the emperor of fettuccine", "the real Alfredo", etc.). In 1981, there were about 50 restaurants in Rome selling similar fettuccine dishes, mostly called fettuccine alla romana. Fettuccine Alfredo, minus the spectacle, has now become ubiquitous in Italian-style restaurants outside Italy, although despite its worldwide renown, in Italy this dish is usually still called simply fettuccine al burro. In American culture The dish has long been popular with Americans, who, when in Rome, have often sought out its historical origins. Alfredo's noodles have been extolled in US newspapers, magazines, cookbooks and guidebooks since as early as the 1920s and 1930s. In one of her popular travel guides, So You're Going to Rome!, Clara Laughlin writes, "Most travellers would blush to admit they had been in Rome and had not eaten Alfredo's fettuccine al burro." Sinclair Lewis's 1922 novel Babbitt makes reference to "a little trattoria on the Via della Scrofa where you get the best fettuccine in the world". In the late 1920s and early 1930s, the American food writer and restaurateur George Rector wrote about "Alfredo's noodles", describing in detail the restaurateur's elaborate tableside preparation ceremony; he did not give the dish a specific name. In a later account, Rector mentions the addition of accompanying violin music and golden tableware. By the 1920s Alfredo was billing himself as Il Re delle Fettuccine 'The King of Fettuccine' (printed on his menus in both Italian and English), although when exactly the "fettuccine Alfredo" appellation came about is unclear. A 1925 Italian guidebook and its English translation uses "fettuccine al burro"; however, a 1927 article by Alice Rohe mentions "noodles Alfredo". Throughout this period and beyond, restaurant reviews, advertisements, and recipes for "noodles Alfredo" (1927 and 1929), "Alfredo's spaghetti" (1939), "fettuccine all'Alfredo" (1956), and eventually "fettuccine Alfredo" (1957 and 1964) began to crop up in various publications. In 1966, the Pennsylvania Dutch Noodle Company started marketing their dried "fettuccine egg noodles" with an "Alfredo" recipe on the package. In addition to the traditional Parmesan cheese and butter, this version also included Swiss cheese and cream. In 1977, Armando Di Lelio (Alfredo's son) and a partner opened a restaurant called "Alfredo's" near Rockefeller Center in New York, as well as another in Epcot at Disney World – both of which have since closed (there are also branches of Il vero Alfredo in Mexico and Saudi Arabia). 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