Thanks to the Roman restaurateur and his eponymous fettuccine creation, the world can now enjoy a classic Italian dish that can earn itself a special spot in the halls of the best comfort foods ever made.

 

Italians are known to always have pasta in bianco (plain pasta with just a little bit of butter and parmesan for flavor) when they’re feeling under the weather or have overeaten the day before. It’s sort of their version of our plain toast or chicken soup when our tummy aches. And so it seemed that necessity is really the great mother of all inventions because it’s one particularly upset stomach that made Fettuccine Alfredo come into existence.

 

Story goes, just after the turn of the 20th century, Alfredo di Lelio’s pregnant wife lost her appetite for food and couldn’t keep anything else down except for pasta in bianco. Being the devoted husband he was, he just made a richer variation of this everyday Italian dish to get her to eat – just vigorously incorporating a more generous amount of butter and parmesan into the pasta – and so she did! She had it on a regular basis that he eventually added it to his restaurant’s menu and called it Fettuccine Alfredo.

 

And then while Douglas Fairbanks and Mary Pickford were on their Italian honeymoon in 1927, they came across the dish and instantly fell in love with it. Every night for a week, these two famous American film stars visited Alfredo’s to have their fill of this decadent treat. On their final visit, they asked for the recipe so they can bring it back home. As a token of their gratitude, they gifted him with a golden spoon and fork and called him King of Pasta. Word about Fettuccine Alfredo spread like fire in Hollywood and it became a restaurant staple from then on.

 

Though it would be a totally remarkable experience of Italian culinary history to have Fettuccine Alfredo in Alfredo’s Restaurant in Rome itself, folks around the Columbus and Dublin areas need not look elsewhere because at Moretti’s, you can sample this oh-so rich creaminess that is a tribute to its original creator.

 

Moretti’s only uses the freshest ingredients: house-made egg pasta, authentic Parmigiano-Reggiano cheese and the best quality butter there is. The complex yet pure flavor is a wonderful surprise brought by the simplicity of its ingredients. But the addition of an original Moretti’s cream sauce makes for an even more gastronomic delight!

 

While some would argue that the copious amount of butter, parmesan and cream is a foolproof combination for hardened-up arteries, you would reckon its luscious texture and consistency is worth the calorie overload.

 

What a wondrous export from the heart of Italy, Fettuccine Alfredo that is! Anytime you want to tuck in to a piping hot of Il Maestro’s pasta perfection, Moretti’s would be more than happy to serve you.