Fettuccine Alfredo Fading from Menus of Trendy Italian Restaurants

Got story updates? Submit your updates here. ›

The author explores why the classic Italian-American dish of fettuccine Alfredo has been disappearing from the menus of trendy new Italian restaurants. Chefs cite the dish's heaviness and lack of depth as reasons they are opting to reinvent or omit it, instead focusing on lighter, more veggie-forward pasta dishes or spicier options like vodka sauce. The author traces the origins of the American version of Alfredo back to a 1966 recipe from the Pennsylvania Dutch Noodle Company, arguing that its roots in Midwestern cuisine contribute to its perceived blandness and heaviness. While Alfredo still thrives in more traditional Italian-American restaurants, the author suggests the dish needs to evolve to survive in the modern, buzzier Italian-American restaurant scene.

Why it matters

This story highlights the shifting tastes and preferences of diners when it comes to Italian-American cuisine. As newer, trendier restaurants move away from heavy, cream-based dishes like fettuccine Alfredo in favor of lighter, more veggie-forward or spicier pasta options, it reflects a broader culinary evolution in the Italian-American dining landscape. The story also touches on the cultural and regional differences in how certain dishes are perceived, with Alfredo being viewed as more of a Midwestern indulgence than an authentically Italian preparation.

The details

The author noticed the absence of fettuccine Alfredo on the menus of several new, acclaimed Italian-American restaurants, including Donna's in Los Angeles, the revamped La Dolce Vita in Beverly Hills, and Rao's in New York. He reached out to chefs like James Rigato and Christian Stagliano to understand why they were omitting or reinventing the classic dish. They cited the dish's heaviness, blandness, and lack of depth as reasons they were avoiding serving a straightforward Alfredo, with Rigato describing it as "Midwestern wallpaper paste." The author traces the origins of the American version of Alfredo to a 1966 recipe from the Pennsylvania Dutch Noodle Company, arguing that its Midwestern roots contribute to its perceived flaws. Chefs like Stagliano are instead opting to put their own spins on Alfredo, using techniques like Parmesan fonduta, to make the dish more modern and appealing.

• The author first noticed the absence of fettuccine Alfredo on menus in July 2023, with the opening of the restaurant Donna's in Los Angeles.

What they’re saying

What’s next

The author suggests that for fettuccine Alfredo to survive in the modern, trendy Italian-American restaurant scene, it will need to evolve beyond the heavy, cream-based preparation that has become associated with it. Chefs will need to reinvent the dish with more finesse and creativity, as Christian Stagliano has done at Donna's with a fettuccine dish featuring Parmesan fonduta and spring vegetables.