Fettuccine Alfredo

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Fettuccine Alfredo
Shrimp Fettucini Alfredo.jpg
Fettuccine Alfredo topped with shrimp, a typically American variation on the original recipe
Course Primo
Place of origin Italy
Region or state Lazio
Associated national cuisine United States
Creator Alfredo di Lelio I (1882-1959)
Main ingredients fettuccine, Parmigiano-Reggiano cheese, butter
Variations (in the US) broccoli, cream, parsley, garlic, chicken, shrimp
Cookbook:Fettuccine Alfredo  Fettuccine Alfredo

Fettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. The term is a synonym for pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano), one of the oldest and simplest ways to prepare pasta. The dish was named by Alfredo Di Lelio I, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century.[1]

History[edit]

Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome.[2] The name of the dish, "Maccheroni romaneschi" (English: Maccheroni the Roman way), betrays its Roman origin. The dish soon became a staple food in Italy and abroad.[3]

Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States. In Italy, the dish, which is popular for its simplicity, is typically called "Fettuccine al burro."[4][5]

Fettuccine Alfredo with tomato

Alfredo sauce[edit]

Alfredo sauce is often sold as a convenience food in many grocery stores in the United States. Unlike the original preparation, which is thickened only by cheese, the prepared food[6] and fast food[7] versions may be thickened with eggs and/or starch.

References[edit]

  1. ^ Downie, David (2011). Cooking the Roman Way. HarperCollins. p. 106. ISBN 9780062031099. 
  2. ^ de Rossi, Martino. Libro de Arte Coquinaria. pp. sub vocem. 
  3. ^ "The food timeline". Retrieved 23 April 2014. 
  4. ^ "Fettuccine Alfredo". Giallo Zafferano. Retrieved 2 April 2014. 
  5. ^ Bastianich, Lidia; John, Mariani. How Italian Food Conquered the World (1st ed.). 
  6. ^ Newman's Own, "Alfredo Pasta Sauce" [1]
  7. ^ Papa Gino's, "Nutritional information and Allergens [2]

External links[edit]