Fettuccine Alfredo
| Course | |
|---|---|
| Place of origin | Rome, Italy |
| Associated cuisine | |
| Created by | Alfredo di Lelio (1882–1959) |
| Invented | c. 1907–1908 |
| Main ingredients | Fettuccine, butter, Parmesan |
| 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 consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries. 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 Fettuccine Alfredo is served as a main course.
The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its invention and popularization. Di Lelio's tableside service was an integral part of the recipe's success. Fettuccine Alfredo is a 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. Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy.