The History of Fettuccine Alfredo


When it comes to Italian dishes, Village Catering knows that nothing brings classic flavor quite like a steaming plate of fettuccine alfredo. If you’re like most food lovers, you’ve probably had more than one taste of the Italian staple. But did you know that fettuccine alfredo has a history that dates back over 500 years?

The first recorded recipe for fettuccine alfredo comes from the 15th century when northern Italian cook Martino de Como recorded his signature dish, “maccheroni romaneschi” (or “Roman pasta”). The recipe tells chefs to cook fettuccine noodles in a broth before stirring in “good cheeses” (no type of cheese is specified) and “sweet spices.” Culinary experts believe that this proto-recipe inspired the modern-day fettuccine alfredo.

Today’s fettuccine alfredo was invented by Alfredo di Lelio, a chef in Rome. In 1892, di Lelio’s wife had just given birth to their first child and found herself unable to eat anything without feeling ill. In order to entice her to eat, di Lelio decided to create the richest pasta dish he could — a dish so appealing that she couldn’t help but to try it. His original recipe, “fettuccine al triplo burro” (“fettuccine with extra butter”) included a dairy base, butter, rich cream, and plenty of Parmesan cheese. His wife loved the dish so much that he eventually decided to add it to the menu at his restaurant, Alfredo alla Scrofa, in 1914.

Travelers from across the globe fell in love with di Lelio’s dish, which took on the name “fettuccine alfredo” in honor of its creator. By 1922, fettuccine alfredo had made its way to America, with multiple tourism guide books extolling di Leilio’s noodles and rich sauce.

From pasta alfredo to meat lasagna, Village Catering has all of the classic Italian favorites that your guests want to see at your next wedding, party, or other event. Book your catering reservation today by calling 215-437-3337 or pay us a visit online at to learn more.