Celebrate World Pasta Day at Gloria, with the Inventors of Fettucine Alfredo

In honour of World Pasta Day, Mario Mozzetti owner of the historic Alfredo alla Scrofa in Rome and his team, the creators of the legendary Fettuccine Alfredo will be coming to London for a one off charity dinner at Gloria in Shoreditch on 28th October, celebrating the one and only original recipe of this iconic pasta dish.  

Fettuccine Alfredo is a century-old dish, born in the heart of Rome from the artful blending of fresh pasta, Parmigiano Reggiano, and butter through the traditional technique of Mantecare – a true symbol of Italian craftsmanship and passion.

I asked the team behind the iconic dish some of their top tips to recreate it at home:

The magic lies in the ingredients and the art of mantecare (vigorously mixing the cheese and butter with starchy pasta water to create a beautifully silky sauce) – it’s even rumoured that Mario’s hands are so precious for this process that they have been insured.

How is Fettuccine Alfredo made? The recipe is extremely simple, yet requires precision. Making fresh fettuccine is deeply rewarding: bring together flour and eggs into a smooth, silky dough, roll it out thinly, and cut it into long, even ribbons. The fettuccine must be extra thin – you should be able to see through it once it’s been hand-rolled! That’s why it cooks for only about 30 seconds. Fettuccine is such an interesting shape: wide enough to hold rich, creamy sauces, yet delicate enough to achieve a melt-in-your-mouth texture.

After bringing butter to room temperature, the fettuccine is quickly boiled and then transferred to a platter with the butter. At this point, grated 24-month Parmigiano Reggiano is added, and the Mantecatore’s hands go to work, skillfully mixing the ingredients to create a creamy, comforting dish.

Mario Mozzetti explains: “I grew up watching this gesture and have always associated it with the movement of an orchestra conductor. The symphony of the Mantecatore is the Fettuccine Alfredo plate – a masterpiece that honors the love for tradition and the harmony of its ingredients.”

The event is taking in collaboration with Executive Chef of Gloria Trattoria in Shoreditch, Filippo La Gattuta, on Tuesday 28th October at 7:30 pm. All profits of the event will be donated to The Felix Project.

To learn more about the iconic dish and purchase your ticket, visit Alfredo alla Scrofa x Gloria Charity Dinner – Big Mamma Events