• Italian Cuisine
• Pasta, Noodles and Dumplings

Fettuccine all'Alfredo

• Also Known As: Pasta al tiplo burro

• Derivative: Fettuccine Alfredo, Pasta Asciutta

Triple Butter Pasta

Fettuccine all'Alfredo is an Italian pasta dish in which Tagliatelle pasta, known as fettuccine in Rome, is mixed with butter and Parmigiano-Reggiano to create a rich, glossy sauce. Chef Alfredo Di Lelio developed the dish in Rome around 1907-1908 for his wife Ines after childbirth, boiling flat noodles al dente, cooked but sturdy enough to be lifted with tongs and swirled through butter and cheese and more butter in a smooth, circular motion. In Central and Southern Italy, many people prefer olive oil to butter, viewing butter as the way to gain weight, but that preference underscores the dish's origin: Di Lelio may have deliberately used abundant butter in hopes its richness would help his wife regain her strength. The result became the signature Roman preparation, later adapted in the United States into the cream-based Italian-American Fettuccine Alfredo. - AsNotedIn

Places

• Rome Lazio
• The Musso and Frank Grill Los Angeles