Informing my other half, that office hours would extend on till late evening resulted in the first reassurance whether everything was ready for dinner or not. Unfortunately the planned ahead wasn’t in order. Consequently it was a day of either ordering in for the entire family or an immediate quick meals ensemble or emergency cooking. With the sudden downpour, it was the latter that won the toss. Instead of the ever filling mac and cheese, it was pasta and cheese for dinner. While it mayn’t be as close to di Lelio’s “fettuccine alfredo”, it was a dish made of family love, that made the evening one of happiness, warmth and peace.
Tracing the roots of the famed fettuccine alfredo, would an interesting read. Serving fettuccine (flat thick pasta made of egg and flour) with butter and cheese can be found in the 15th century recipes for macaroni romaneschi (Martino da Como, Rome). Here the noodles are cooked in broth or water, butter is then added along with good cheese and varied sweet spices. Variation of the above ingredients with the fresh fettuccine being tossed with butter and Parmesan cheese, the latter forming a smooth rich sauce coating the pasta as it melts leads to the present day “Fettuccine Alfredo”.
As per family accounts, Di Lelio made it for his wife Ines, in order to entice her to eat after giving birth to their first child. Named as fettuccine al triplo burro initially, for the extra butter added while mixing up the fettuccine together. The initial recipes included the use of three ingredients: fettuccine, young Parmesan cheese and butter. As legends go, the original recipes have believed it’s secret lie in the oil added to the pasta dough or the noodles being cooked in milk. Whichever it may be, this dish had caught with the generation then and has been carried over since.
Interestingly as important as the taste, was the tossing of the fettuccine with the cheese and butter; such that the entire procedure was an art in itself. No matter how busy or dull the day may have been, Combining the essence of warm plate of homeliness, love, comfort food as well as warmth makes this dish; be it the homemade version or the dining out in-style brings out the best feelings within.
“This act of mixing the butter and cheese through the noodles becomes quite a ceremony when performed by Alfredo in his tiny restaurant in Rome. As busy as Alfredo is with other duties, he manages to be at each table when the waiter arrives with the platter of fettuccine to be mixed by him. As a violinist plays inspiring music, Alfredo performs the sacred ceremony with a fork and spoon of solid gold. Alfredo does not cook noodles. He does not make noodles. He achieves them.” — George Rector (1933)
Sugar And Spice... Among Other Things 