Fettuccine Alfredo
From Wikipedia, the free encyclopedia
 Fettuccine alfredo topped with shrimp |
|
| Origin | |
|---|---|
| Place of origin | Italy |
| Region or state | Rome |
| Creator(s) | Alfredo di Lelio |
| Dish details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Fettuccine Parmesan cheese butter |
| Variations | Broccoli, parsley, garlic, chicken, shrimp |
Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter.
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. [1]
Mary Pickford and Douglas Fairbanks ate at Alfredo alla Scrofa on their honeymoon, and this helped make the restaurant, and Fettuccine alfredo, popular with tourists.
In US cuisine it may be mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.
References [change]
- ↑ Waverly Root, The Food of Italy, Random House, 1971, p. 86. ISBN 0-394-72429-1.
