Fettuccine Alfredo

Fettuccine Alfredo
Course
Place of originItaly
Region or stateRome, Lazio
Associated cuisine
Created byAlfredo di Lelio (1882–1959)
Main ingredientsFettuccine, butter, Parmesan cheese
VariationsUS additions: heavy cream or half-and-half, chicken, broccoli, parsley, garlic, shrimp, turkey, salmon, mushrooms
Similar dishesFettuccine al burro, pasta burro e parmigiano, pasta in bianco

Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a 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][6]

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.[7][8][9] 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.[10][11][12] Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy.[2]

  1. ^ Carnacina & Buonassisi 1975, pp. 72–73
  2. ^ a b Cesari, Luca (24 September 2023). "Lo strano caso delle Fettuccine Alfredo, il piatto quasi sconosciuto in Italia e famoso negli Usa" [The strange case of Fettuccine Alfredo, an almost unknown dish in Italy that's famous in America]. Gambero Rosso (in Italian). Retrieved 18 April 2024.
  3. ^ Cite error: The named reference Somma-2024 was invoked but never defined (see the help page).
  4. ^ a b Cite error: The named reference Cesari-2023a was invoked but never defined (see the help page).
  5. ^ Hutcherson, Aaron (5 February 2024). "You can't beat fettuccine Alfredo for a rich, adaptable 30-minute meal". Washington Post. ISSN 0190-8286. Retrieved 24 April 2024.
  6. ^ Goldsmith, Samuel. "Alfredo sauce recipe". BBC Good Food. Retrieved 4 October 2024.
  7. ^ Downie 2011, p. 106
  8. ^ George Rector, "A Cook's Tour", Saturday Evening Post, November 19, 1927, p. 14, 52, 54, 56, 58 snippet
  9. ^ Cite error: The named reference frasi was invoked but never defined (see the help page).
  10. ^ Root 1971, p. 86
  11. ^ Mariani 2011[page needed]
  12. ^ "Fettuccine Alfredo". Giallo Zafferano. Retrieved 18 April 2024.