An Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the Galleria Colonna. Alfredo later opened up the restaurant named Alfredo in 1914 in central Rome. Traditionally there is no cream or chicken in Alfredo’s recipe, it’s the cheese that thickens the sauce made from the butter and pasta water. It’s a very simple dish to prepare, this version contains cream which you can leave out if you’re a traditionalist, but personally as cream is widely available and affordable today, I prefer the richness it gives.
(Special thanks to grandson Ines Di Lelio for providing the historical information of his granfather Alfredo Di Lelio)