Fettuccine alfredo topped with shrimp
|Place of origin||Italy|
|Region or state||Rome|
|Creator(s)||Alfredo di Lelio|
|Course served||Main course|
|Variations||Broccoli, parsley, garlic, chicken, shrimp|
This is an old and simple recipe, in Italy it is simply called Fettuccine al burro (English: Pasta with butter). The Italian restaurateur Alfredo di Lelio doubled the amount of butter used. This made it easier for his pregnant wife to eat. He then started selling his variation at his restaurant Alfredo alla Scrofa in Rome. 
- Waverly Root, The Food of Italy, Random House, 1971, p. 86. ISBN 0-394-72429-1.