Fettuccine Alfredo
Creamy pasta dish with butter and cheese / From Wikipedia, the free encyclopedia
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Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is an Italian-style pasta dish that originated in Rome in the 1920s, which is now a well known staple of Italian-American cuisine. In its original form, it is made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles.[1] Cream is commonly added to Italian-American versions, which are often served as a main course with chicken, shrimp, salmon or other ingredients on top or on the side.[2][3]
Course | |
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Place of origin | Italy |
Region or state | Rome, Lazio |
Associated cuisine | Italian-American, world |
Created by | Alfredo di Lelio (1882–1959) |
Main ingredients | Fettuccine, butter, Parmesan cheese |
Variations | Primarily US additions: cream, chicken, broccoli, parsley, garlic, shrimp, turkey, salmon, mushrooms |
Similar dishes | Pasta al burro (Italy) |
The dish is named for Alfredo Di Lelio, a Roman restauranteur who is credited with its invention and popularisation in the early to mid-20th century.[2] His elaborate tableside service was an integral part of the dish.[4] Fettuccine Alfredo is based on a traditional Italian preparations such as fettuccine al burro (lit. 'fettuccine with butter'), pasta burro e parmigiano (lit. 'pasta with butter and Parmesan'), or simply pasta in bianco (lit. 'plain white pasta').[5][6] These Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy.[7]