Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (‘Roman pasta’) by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the pasta in broth or water and adds butter, “good cheese” (the variety is not specified) and “sweet spices”.
Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. 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. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all’Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or “triplo burro” to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, in 1914 on the via della Scrofa in central Rome.
The fame of Alfredo’s fettuccine spread, first in Rome and then to other countries. Di Lelio was made a Cavaliere dell’Ordine della Corona d’Italia.
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 competed 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.
So! you can now see some or many of the issues I am dealing with. Not only is my version not the original neither is anyone else. To be fair the American version with just heavy cream and cheese is closer to, the Italian version of butter, broth and cheese