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National Fettuccine Alfredo Day – February 7

National Fettuccine Alfredo Day

Quote of the Day: “Fettucini alfredo is macaroni and cheese for adults.” Mitch Hedberg

National Fettuccine Alfredo Day, February National Food Holidays, Roadtrips R Us, Travel & Food Blog, Readers’ Choice Award, Photo Contest

Fettuccine Alfredo Day is observed on February 7 in the United States.

What is Fettuccine Alfredo?

Fettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating on the pasta. It’s one of the oldest and simplest ways to prepare pasta. Alfredo Di Lelio gave it this name at his restaurants in Rome, in the early to mid-20th century.

Omaha Steaks 1 (18 oz. pkg.) Chicken Fettuccine Alfredo The dish became popularized and spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients. In Italy, fettuccine al burro is generally considered home cooking; fettuccine Alfredo is just an extremely rich version.

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Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de Arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome, under the name maccaroni romaneschi ‘Roman macaroni’.

Alfredo Di Lelio invented the “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) in 1892 in a restaurant run by his mother Angelina in Piazza Rosa in Rome (the Piazza disappeared in 1910 following the construction of the Galleria Colonna/Sordi). According to family accounts, In 1892, Alfredo Di Lelio began to work in a restaurant that was located in Piazza Rosa and run by his mother Angelina. 

The fame of “fettuccine all ‘Alfredo” spread, first in Rome and then to other countries. In 1943, during the war, Di Lelio sold the restaurant to two of his waiters. In 1950, with his son Armando, Alfredo Di Lelio opened a new restaurant in Piazza Augusto Imperatore, Alfredo all’Augusteo, now managed by his niece Ines Di Lelio, bringing along the famous “gold cutlery” said to have been donated in 1927 by the American actors Mary Pickford and Douglas Fairbanks (in gratitude for Alfredo’s hospitality). The two restaurants compete vigorously, with escalating puffery: “the king of fettuccine”, “the real king of fettuccine”, “the magician of fettuccine”, “the emperor of fettuccine”, “the real Alfredo”, etc.

The dish was so well known that Di Lelio was invited to demonstrate it both in Italy and abroad. The fame of the dish called on Alfredo’s menus “maestosissime fettuccine all’Alfredo” ‘most majestic fettuccine, Alfredo-style’, comes largely from the “spectacle reminiscent of grand opera” of its preparation at a table, as described in 1967:

The fettuccine is seasoned with plenty of butter and fat parmesan, not aged, so that, in a ritual of extraordinary theatricality, the owner mixes the pasta and lifts it high to serve it, the white threads of cheese gilded with butter and the bright yellow of the ribbons of egg pasta offering an eyeful for the customer; at the end of the ceremony, the guest of honor is presented the golden cutlery and the serving dish, where the blond fettuccine roll around in the pale gold of the seasonings. It’s worth seeing the whole ceremony. The owner, son of old Alfredo and looking exactly like him, … bends over the great skein of fettuccine, fix it intensely, his eyes half-closed, and dives into mixing it, waving the golden cutlery with grand gestures, like an orchestra conductor, with his sinister upwards-pointing twirled mustache dancing up and down, pinkies in the air, a rapt gaze, flailing elbows.

Fettuccine Alfredo, minus the spectacle, has now become ubiquitous in Italian-style restaurants outside of Italy, although in Italy this dish is usually called simply “fettuccine al burro“.


Fettuccine Alfredo Recipe

Fettuccine Alfredo
An easy Fettuccine Alfredo recipe to make at home.
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  1. 1⁄2 cup butter
  2. 2 tablespoons cream cheese
  3. 1 pint heavy cream
  4. 1 teaspoon garlic powder
  5. salt
  6. black pepper
  7. 2⁄3 cup grated parmesan cheese (preferably fresh)
  8. 1 lb fettuccine, prepared as directed
  1. In a medium saucepan, melt butter.
  2. When butter is melted, add cream cheese.
  3. When the cream cheese is softened, add heavy cream.
  4. Season with garlic powder, salt, and pepper
  5. Simmer for 15-20 minutes over low heat, stirring constantly.
  6. Remove from heat and stir in parmesan.
  7. Serve over hot fettucine noodles.
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Reader’s Choice Award ~ Photo Contest

National Fettuccine Alfredo Day, February National Food Holidays, Roadtrips R Us, Travel & Food Blog, Readers’ Choice Award, Photo Contest

Are you a foodie who loves photography? This contest may be for you! 

It’s easy to enter! Snap a photo of your favorite food/beverage from our February Food Holidays and enter for a chance to win the Readers’ Choice Award Deadline midnight – 29 February 2018 

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