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Alfredo di Lelio created this classic dish in 1908 when he sought to nurture his pregnant wife, Ines, who was unwell. Understanding her love for pasta, he devised a recipe that would not only please her palate but also replenish her energy: fettuccine tossed with generous amounts of butter and freshly grated Parmigiano-Reggiano cheese. Although the dish was initially a comforting meal for his wife, it exploded in popularity once they opened the Ristorante Alfredo on Via de la Scrofa in Rome in 1914.