Fettuccine Alfredo
Fettuccine Alfredo
Fettuccine Alfredo (pronunciation: /fɛtʃiːni alˈfreːdo/) is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.
Etymology
The dish is named after Alfredo di Lelio, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century. The term "Alfredo" is almost never used in Italy, but is famous worldwide.
Ingredients
The primary ingredients of Fettuccine Alfredo are fettuccine, Parmesan cheese, and butter. However, variations of the dish may include other ingredients such as chicken, shrimp, or broccoli.
Preparation
The dish is prepared by first cooking the fettuccine pasta until it is al dente. The pasta is then drained and tossed with Parmesan cheese and butter. The heat from the pasta melts the cheese, and the butter helps to emulsify the mixture, creating a smooth and creamy sauce.
Variations
In the United States, Fettuccine Alfredo is often served with chicken or shrimp. Some variations may also include other ingredients such as mushrooms, broccoli, or garlic.
Related Terms
External links
- Medical encyclopedia article on Fettuccine Alfredo
- Wikipedia's article - Fettuccine Alfredo
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