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~ Nice & Easy Spaghetti Alfredo alla Primavera-Style ~

IMG_4813It was November, 1981 or 1982 -- one or two days before Thanksgiving.  It would turn out to be one of the worst-ever total snowfall years in the history of State College, and this storm snuck up on everyone.  The snow piled high that afternoon, leaving over two feet on the ground. Trees came down and power lines snapped.  Lights went out all over town.  Our house at the time had a soapstone wood-burning stove in our family room.  I hated that stove and the mess involved with it, but, it did help with the heating bill, so, Joe kept it going.  Sans electricity, I put a pot of water on the stove to boil and wrapped a loaf of frozen garlic bread in foil, and, grabbed a bag of frozen peas and carrots out of the freezer (nowadays I use a bag of broccoli, carrots and cauliflower). Using what I had on hand, we five enjoyed this makeshift version of Alfredo, by candlelight, in a warm house, for dinner -- afterwards, my boys started asking me to make "spaghetti Alfredo".

In Italian, fettuccine means "little ribbons", which is why stranded pasta is always used.  In Italian, primavera means "Spring" and culinarily, primavera just means that fresh vegetables (raw or blanched) are added to the dish during or at the end of its preparation.  Long story short, fettuccini Alfredo that has vegetables added to it is simply referred to as Alfredo alla primavera.

A bit of history about the iconic fettuccine Alfredo:  

6a0120a8551282970b0263e959a590200bAlfredo is an Italian pasta dish in which any type of stranded pasta, most famously "fettuccine" (which means "little ribbons" in Italian), is enrobed in a rich sauce usually made from butter, cream, Parmigiano-Reggiano cheese and black pepper.  A Roman restauranteur, Alfredo di Lelio first created this dish for his pregnant wife in 1914.  As the story goes, she had lost her appetite or was having trouble keeping food down, either while she was pregnant or after the birth of their son.  Alfredo, set out to create a dish that would not only appeal to his wife, but would be nutritious (calorie and carbohydrate packed) as well.  He developed his dish based on the traditional pasta al burro, which was simply paper-thin ribbons of hand-made pasta with butter.  Alfredo made egg fettuccine, tripled the amount of butter and laced it with copious amounts of Parmigianno-Reggiano cheese.  His wife loved it, so, he added it to his restaurant menu.

As the story goes, as fate would have it, in 1927, the American silent film stars Mary Pickford and Douglas Fairbanks, while honeymooning in Italy, stopped into di Lelio's Alfredo alla Scrofa restaurant, ate the dish and the two lovebirds adored it.  They loved it so much, before they departed, they presented him with a golden fork and spoon along with a picture of them eating in his restaurant.  When the famous newlyweds returned to Hollywood, they began serving fettuccine Alfredo at their dinner parties.  It didn't take long for the news to spread throughout Hollywood, making di Lelio's restaurant and his pasta dish world famous.

IMG_4828Alfredo alla Premavera -- A perfect one-pot side- or main-dish:

IMG_431612  ounces thick spaghetti

1  tablespoon sea salt, for seasoning water for pasta

8  tablespoons salted butter, cut into bite-sized pieces, at room temperature, the softer the better

1 1/2  teaspoons garlic powder

1  teaspoon Italian seasoning blend

1/4  teaspoon ground nutmeg

3/4  teaspoon coarse-grind black pepper

1/2  teaspoon red pepper flakes, more or less, to taste (optional)

3/4  teaspoon sea salt

3/4  cup finely-grated Parmigiano-Reggiano cheese

1-1 1/4-1 1/2 cups heavy or whipping cream, at room temperature

2  16-ounce bags frozen vegetables, your favorite combo, freshly-prepared (simmered, steamed or microwaved), well-drained, and, ideally, still slightly warm

IMG_4318 IMG_4318 IMG_4318 IMG_4318 IMG_4318~Step 1.  In a wide-bottomed 4-quart stockpot bring 3 quarts of water to a rolling boil.  Add the 1 tablespoon sea salt.  Add the spaghetti and cook until al dente, about 10-11 minutes.  Turn heat off.  Thoroughly, drain the pasta into a colander, then immediately return the hot pasta to the still hot stockpot and place the stockpot back on the still hot stovetop.

IMG_4328 IMG_4328 IMG_4328~Step 2.  Add the butter pieces, along with the spices:  garlic powder, Italian seasoning, nutmeg, black pepper, red pepper flakes and sea salt.  Using two forks or two spoons, toss like you would a salad, until butter is completely melted and pasta is evenly coated in a flavorful butter and spice mixture.

IMG_4336 IMG_4336 IMG_4336 IMG_4804 IMG_4810~Step 3.  Toss in the cheese followed by the cream.  Again, using two forks or two spoons, toss like you would a salad, until the mixture is thoroughly combined.  Gently toss the cooked and drained vegetables into the mixture.  Cover and let rest, 5-6 minutes, tossing occasionally, to allow pasta and veggies time to absorb all of the cream mixture.  

Portion into desired-sized serving bowls & serve immediately.  

IMG_4826Nice & Easy Spaghetti Alfredo all Primavera-Style: Recipe yields 2-4 larger main-dish servings and 4-6 smaller side servings.

Special Equipment List:  cutting board; chef's knife; microplane grater; wide-bottomed 4-quart stockpot w/lid; colander; two forks or two spoons

6a0120a8551282970b0263ec2b6e28200cCook's Note: The Italians came up with the cure for the late-night snack-attack centuries ago: Pasta al burro con formaggino (pasta with butter and cheese).  It's a no-nonsense, feed-me-now-snack, a quick-to-make side dish, and, it's a delicious foil for flavorful pasta sauces too.  Choose any shape of pasta (short, fork-friendly shapes work best), and, if you have a link or a patty of breakfast sausage on-hand, not only do the flavors melt into the mixture like they were born to be there, without almost any extra effort, it transforms the dish into a hearty meal for one or two.  Try my ~ Pasta with Butter & Cheese and Sweet Sausage ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)



With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with 2 restaurants (Mexico City and Puebla) and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio



Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note "fettuccine all'Alfredo" (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con 2 ristoranti (Città del Messico e Puebla) e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.

Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio

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