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
Cookbook: Alfredo Sauce
Media: Fettuccine Alfredo
Fettuccine Alfredo (Italian:[fettut'tʃiːnealˈfreːdo]) 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
^ abCesari, 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-2024 was invoked but never defined (see the help page).
^ abCite error: The named reference Cesari-2023a was 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 frasi was invoked but never defined (see the help page).
^Root 1971, p. 86
^Mariani & Bastianich 2011[page needed]
^"Fettuccine Alfredo". Giallo Zafferano. Retrieved 18 April 2024.
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