Only Italians could rustle up so much controversy about food especially when it comes to the origins of well-known pasta dishes.
Growing up as an FBI, or full-blooded Italian, our families were filled with great cooks and amazing recipes handed down over the years. My Mom, Rosie, in her prime cooking days, among other wonderful dishes, made a mean Fettuccine Alfredo, with not one, not two, but three, count them three different types of cheese: Parmigiano Reggiano, Gorgonzola, and a bit of fresh Ricotta. Mama Mia, no pun intended, it was fantastic!
Interestingly enough we were always told by grandparents on both sides of the family that Fettuccine Alfredo was more of an Italian American thing. My Mom told me her recipe was a bit of her own invention with some tips from a magazine recipe. It could be that my family comes from the south of Italy: Campania, Basilicata, and Calabria. And you’ll read in this wonderful article, the recipe apparently originated in Rome so it makes sense that my relatives were not all that familiar with it until they emigrated to the United States.
Wherever the dish is from, do yourself a favor and make it from scratch using only the best types of cheese from a reputable market, as well as a good brand of fettuccine. And si prega di non cuocere troppo la pasta. Please don’t overcook the pasta.