Douglas-fir

Descrizione

Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese which is melted and emulsified to form a rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, the recipe is now known primarily in the United States and other countries. The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its creation and subsequent popularization. Di Lelio's tableside service was an integral part of the recipe's early success. Fettuccine Alfredo is a variant of standard Italian preparations fettuccine al burro ('fettuccine with butter'), pasta burro e parmigiano ('pasta with butter and Parmesan cheese'), and pasta in bianco ('plain pasta'). Outside of Italy, cream is sometimes used to thicken the sauce, and ingredients such as chicken, shrimp, or broccoli may be added when Fettuccine Alfredo is served as a main course. Neither cream nor other additional ingredients are used in Italy, where the dish is rarely called "Alfredo" outside of Rome.