Back فيتوشيني ألفريدو Arabic Fetuçini Alfredo Azerbaijani Fettuccine Alfredo German Salsa alfredo Spanish فتوچینی آلفردو Persian Fettuccine Alfredo French פטוצ'יני אלפרדו HE Fettuccine Alfredo ID Fettuccine Alfredo Italian フェットゥチーネ・アルフレード Japanese
 | |
| 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 noodles.[1] Originated in Rome in the early 20th century, it is now popular in the United States and other countries.[2][3] Cream is commonly added to American versions, which are often served as a main course with optional chicken, shrimp, salmon or other ingredients on top or on the side.[4][5]
The dish is named for Alfredo Di Lelio, a Roman restauranteur who is credited with its invention and popularisation.[4] Di Lelio's elaborate tableside service was an integral part of the dish.[6][7][8] Fettuccine Alfredo is a richer version of the standard Italian fettuccine al burro ('fettuccine with butter'), also called 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] The Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy.[2]
- ^ Carnacina & Buonassisi 1975, pp. 72–73
- ^ 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.
- ^ Cite error: The named reference
Somma-2024was invoked but never defined (see the help page). - ^ a b Cite error: The named reference
Cesari-2023awas invoked but never defined (see the help page). - ^ 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.
- ^ Downie 2011, p. 106
- ^ George Rector, "A Cook's Tour", Saturday Evening Post, November 19, 1927, p. 14, 52, 54, 56, 58 snippet
- ^ Cite error: The named reference
frasiwas invoked but never defined (see the help page). - ^ Root 1971, p. 86
- ^ Mariani 2011[page needed]
- ^ "Fettuccine Alfredo". Giallo Zafferano. Retrieved 18 April 2024.