Fettuccine Alfredo

Did you know that many people in Italy aren't familiar with the dish "Fettuccine Alfredo"?

Particularly interesting is the history of Fettuccine Alfredo, a dish named after restaurateur Alfredo Di Lelio, who in 1927 proposed this recipe to Douglas Fairbanks and Mary Pickford, two Hollywood celebrities honeymooning in Rome. The dish became famous across the Atlantic thanks to the media, which picked up and amplified the story, transforming it into an icon of Italian-American cuisine. After World War II, Alfredo Di Lelio moved his restaurant from Via Della Scrofa to the prominent Piazza Augusto Imperatore, thus becoming a magnet for American travelers. While there's no one in the United States who doesn't know the recipe for "Fettuccine Alfredo," the dish is virtually unknown in Italy, with the exception of Rome itself.

We at Tartuflanghe love "Fettuccine Alfredo," and here we recommend using truffle, a very tasty and sophisticated variation of the recipe:

• In a pan, over low heat, heat our "Parmigiano Reggiano Truffle Cream" for about 5 minutes, adding 2 tablespoons of milk.

• Bring 2 liters of water to a boil, when the water reaches boiling point add 20 g of salt and cook the egg fettuccine as you like (you can also use egg tagliatelle or egg tagliolini).

• Once the pasta is drained, toss it in the pan with the Parmesan and Truffle Cream, serving it immediately while piping hot.

• You can also add our " Perlage di Tartufo " (truffle juice in the shape of caviar).