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'''Fettuccine Alfredo''' is a [[pasta]] dish made from [[fettuccine]] tossed with [[Parmigiano-Reggiano|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 ({{lang-it|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.<ref>{{cite book|last=Downie|first=David|title=Cooking the Roman Way|url=http://books.google.com/books?id=yvMf8Y4TWSoC&pg=PA106|year=2011|publisher=HarperCollins|isbn=9780062031099|page=106}}</ref>
'''Fettuccine Alfredo''' is a [[pasta]] dish made from [[fettuccine]] tossed with [[Parmigiano-Reggiano|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 ({{lang-it|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.<ref>{{cite book|last=Downie|first=David|title=Cooking the Roman Way|url=http://books.google.com/books?id=yvMf8Y4TWSoC&pg=PA106|year=2011|publisher=HarperCollins|isbn=9780062031099|page=106}}</ref>


==History==
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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.<ref>{{cite book|last=de Rossi|first=Martino|title=Libro de Arte Coquinaria|pages=sub vocem|url=http://www.staff.uni-giessen.de/gloning/tx/martino2.htm}}</ref> The name of the dish, "Maccheroni romaneschi" ({{lang-en|Maccheroni the Roman way}}), betrays its Roman origin. The dish soon became a staple food in Italy and abroad.<ref>{{cite web|title=The food timeline|url=http://www.foodtimeline.org/foodfaq2.html#pasta|accessdate=23 April 2014}}</ref>

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."<ref>{{cite web|title=Fettuccine Alfredo|url=http://ricette.giallozafferano.it/Fettuccine-Alfredo.html|publisher=Giallo Zafferano|accessdate=2 April 2014}}</ref><ref>{{cite book | last1=Bastianich | first1=Lidia | authorlink=Lidia Bastianich | first2= Mariani | last2=John | title=How Italian Food Conquered the World | edition=1st}}</ref>

[[File:Fettuccine Alfredo.jpg|thumb|Fettuccine Alfredo with tomato]]


==Alfredo sauce==
==Alfredo sauce==

Revision as of 02:28, 26 February 2015

Fettuccine Alfredo
Fettuccine Alfredo topped with shrimp, a typically American variation on the original recipe
CoursePrimo
Place of originItaly
Region or stateLazio
Associated cuisineUnited States
Created byAlfredo di Lelio I (1882-1959)
Main ingredientsfettuccine, Parmigiano-Reggiano cheese, butter
Variations(in the US) broccoli, cream, parsley, garlic, chicken, shrimp

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 (Template:Lang-it), 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

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" (Template:Lang-en), 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

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

  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]
Wikibooks Cookbook has a recipe/module on
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