National Fettuccine Alfredo Day

The story

This dish’s humble origins date back to early 20th-century Rome, when Alfredo Di Lelio sought to coax his wife, Ines, into eating after childbirth. His remedy? A simple yet magical trio, fettuccine, butter, and young Parmesan cheese—tossed together with theatrical flair. The result? A velvety sauce that clings to each strand like a love letter in every bite.

But Italians had been mixing pasta with butter and cheese since the Renaissance. Even 15th-century chef Martino da Como described a similar dish, though his version included “sweet spices.” What set Alfredo apart was his tableside performance, golden cutlery, and signature showmanship.

Then, Hollywood came calling. In the 1920s, actors Mary Pickford and Douglas Fairbanks dined at Alfredo’s Rome restaurant and were so enchanted by his buttery creation that they gifted him gold utensils engraved with "To Alfredo, the King of Noodles." Fettuccine Alfredo skyrocketed from a Roman specialty to a global sensation, with Alfredo himself becoming a legend.

In Italy, his original restaurant and its post-war rival still battle for the title of the “real” Alfredo’s, both serving the same buttery masterpiece—though locals simply call it fettuccine al burro. The Americanized version, however, took a detour, adding cream, chicken, or even broccoli.