Fettuccine Alfredo (Italian pronunciation: [fettut't?i:ne al'fre:do]) is a pasta dish made from fettuccine noodles tossed with Parmigiano-Reggiano cheese and butter. The cheese is melted with butter and emulsified to form a smooth and rich sauce coating on the pasta. The dish was named after Alfredo Di Lelio who opened a restaurant in Rome in 1914 and served "fettuccine all' Alfredo. The dish became popularized and spread to the United States where it has become a proprietary eponym. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients.
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Fettuccine Alfredo is a dish consisting of fettuccine with butter and Parmesan cheese. With the melting of the cheese creates an emulsion that forms a smooth coating and rich pasta.
The term is a synonym for pasta with butter and parmesan cheese, one of the oldest and easiest ways to dress pasta.
Fettuccine Alfredo were invented present in the local way of scrota 104, in the 20's as confirmed by the historical customer signatures on the guest books and the articles of the newspapers of that time.
The first track of Fettuccine Alfredo is in via della Scrofa 104 with a dedication by Ettore Petrolini dated 1927.
As evidence of the fact that it is precisely here, in this restaurant, which fettuccine were born, a series of documents passed to the new owners together with local and all its contents, including a his gold cutlery with a dedication, a spoon and a fork: were donated to Alfredo in 1927 by Douglas Fairbanks and Mary Pickford, the famous pair of stars of American silent cinema that ate into the path of Sow restaurant during their honeymoon in Rome.
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Alfredo sauce
Alfredo sauce is often sold as a convenience food in grocery stores in many countries. Unlike the original preparation, which is thickened only by cheese, the prepared food and fast food versions may be thickened with eggs or starch. Alfredo sauce may also include cream.
Source of the article : Wikipedia
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