Fettuccine Alfredo
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is an Italian-style pasta dish which is a well known staple of Italian-American cuisine. It is made with fettuccine noodles, butter, cream, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine, it melts and emulsifies to form a smooth, rich cheese sauce coating the noodles. In the United States, where it is often served as a main course, the recipe sometimes includes chicken or other ingredients.
| Course |
|
|---|---|
| Place of origin | Italy |
| Region or state | Rome, Lazio |
| Associated cuisine | Italian, Italian-American |
| Created by | Alfredo di Lelio I (1882–1959) |
| Main ingredients | Fettuccine noodles, butter, Parmesan cheese |
| Variations | (Primarily US) additions: cream, chicken, broccoli, parsley, garlic, shrimp, turkey, salmon |
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. His elaborate tableside service was an integral part of the dish. Fettuccine Alfredo is based on a traditional Italian preparation commonly known as fettuccine al burro (lit. 'fettuccine with butter'), pasta burro e parmigiano (lit. 'pasta with butter and Parmesan'), or simply pasta in bianco (lit. 'blank' or 'plain pasta'). The name "Alfredo" is generally not used in Italy.