master-cooks | The Famous Hollywood Couple Who Introduced The US To Fettuccine Alfredo

In the early 20th century, a Hollywood power couple played a significant role in popularizing fettuccine Alfredo in the United States. Douglas Fairbanks and Mary Pickford, both iconic figures of the silent film era, were enchanted by the dish during their honeymoon in Rome in 1927. They visited the restaurant of Alfredo Di Lelio, the creator of this creamy pasta dish, and were captivated by its simplicity and rich flavor. Upon returning to the United States, they shared their newfound culinary delight with friends and fellow celebrities, sparking a trend that would soon sweep across the nation. Fairbanks and Pickford even gifted Di Lelio a golden fork and spoon, engraved with their names, as a token of their appreciation. This gesture further cemented the dish's mystique and allure. Their endorsement and the ensuing buzz helped fettuccine Alfredo gain a foothold in American cuisine, transitioning from a humble Italian specialty to a beloved staple in Italian-American restaurants. The couple's influence and star power significantly contributed to the dish's enduring popularity, making it a cherished part of American dining culture.

How the dish made it back to America

Pickford and Fairbanks introduced this rich pasta dish to the United States, where it quickly made its way into cookbooks. However, some modifications occurred, largely due to the availability of ingredients. For instance, American butter had a different texture compared to that of Italy, and Parmigiano-Reggiano cheese wasn't imported until after World War II.

American chefs began to experiment with substituting cream for butter, resulting in a version that more closely resembles today's Fettuccine Alfredo. This shift may have also stemmed from the challenges chefs faced in getting the butter and cheese to emulsify in the pasta water, as this technique was not commonly practiced in the U.S. at the time. Cream provided a simpler solution for achieving a creamy texture. Additionally, flour was incorporated to thicken the sauce. Over the years, many variations have emerged, with ingredients ranging from chicken (or even steak for a more upscale touch) to broccoli. This is why contemporary American Fettuccine Alfredo often bears little resemblance to the original fettuccine al triplo burro.

The Famous Hollywood Couple Who Introduced The US To Fettuccine Alfredo

How the dish made it back to America

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