Course | |
---|---|
Place of origin | Italy |
Region or state | Rome, Lazio |
Associated cuisine | |
Created by | Alfredo di Lelio (1882–1959) |
Main ingredients | Fettuccine, butter, Parmesan cheese |
Variations | US additions: heavy cream or half-and-half, chicken, broccoli, parsley, garlic, shrimp, turkey, salmon, mushrooms |
Similar dishes | Fettuccine al burro, pasta burro e parmigiano, pasta in bianco |
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish 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 pasta.[1] Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries.[2][3] Outside of Italy, cream is sometimes used to thicken the sauce, and ingredients such as chicken, shrimp, salmon or broccoli may also be added when it is served as a main course.[4][5]
The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its invention and popularisation.[4] Di Lelio's elaborate tableside service was an integral part of the recipe's success.[6][7][8] Fettuccine Alfredo is a richer variant of standard Italian fettuccine al burro ('fettuccine with butter') or pasta burro e parmigiano ('pasta with butter and Parmesan cheese'). It is a kind of pasta in bianco, that is, without added sauce.[9][10][11] Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy.[2]
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