In 1920, Alfredo Di Lelio sat with the problem of a pregnant wife who refused to eat. He decided to make her the simplest plate of pasta he could think of. And just like that, he made Fettuccine Alfredo. This all happened in the exact spot where the restaurant Alfredo alla Scrofa stands today.
In 1908, Alfredo di Lelio, an Italian restaurateur in Rome, created fettuccine alfredo to encourage his pregnant wife to eat after she lost her appetite following the birth of their son. The dish was originally made with fresh egg fettuccine, butter, and parmesan cheese, and was served at his restaurant, Alfredo alla Scrofa, which opened in 1907. Di Lelio's elaborate tableside service was an important part of the dish's presentation.