Fettuccine alfredo

Fettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid 20th century.

History

Alfredo di Lelio invented the "Fettuccine Alfredo" in 1908 in a restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna/Sordi). Di Lelio invented "fettuccine al burro" after his wife had given birth to their first child, and had lost her appetite during pregnancy. The dish was based on one of the simplest ways to prepare pasta, "pasta cacio e pepe" (pasta with cheese and pepper).

Preparation

The original recipe for Fettuccine Alfredo is pasta made fresh at home, with butter and Parmesan cheese. The cheese is melted together with the butter to make a simple sauce. In the U.S., it is often served with other ingredients such as chicken, shrimp, or broccoli.

Variations

In the United States, Fettuccine Alfredo is often prepared with a cream-based sauce and other ingredients such as garlic, parsley, and various cheeses may be added. This version is often served with chicken or shrimp. This is not traditional in Italy and is rarely served there.

In popular culture

Fettuccine Alfredo has been featured in many movies and television shows, and is a popular dish in American Italian-style restaurants.

See also

• List of pasta dishes
• Italian cuisine
• Alfredo sauce

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