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Fettuccine Alfredo is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries. Outside of Italy, cream is sometimes used to thicken the sauce, and ingredients such as chicken, shrimp, salmon or broccoli may also be added when it is served as a main course.
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References
- ↑ Laurie Bogart Morrow (9 October 2012). The Giant Book of Dog Names. Simon and Schuster. pp. 13–. ISBN 978-1-4516-6690-8.
- 1 2 Giardina, Rowena Dumlao (2017-04-28). "Ristorante Alfredo alla Scrofa: The Birthplace of Fettuccine Alfredo". Honest Cooking. Retrieved 12 December 2018.
- 1 2 3 "The Origins Of Fettuccine Alfredo". HuffPost. 2014-01-13. Retrieved 2020-11-24.
- ↑ "The Origins Of Fettuccine Alfredo". HuffPost . 2014-01-13. Retrieved 12 December 2018.
- ↑ Carnacina (1975), p. 72–73
- ↑ "Alfredo 1914". alfredo1914.com. web. Retrieved 6 September 2017.
- ↑ "La Storia". il vero Alfredo (in Italian). web. Retrieved 6 September 2017.
- ↑ Carnacina (1975). Roma in Cucina. pp. 72–73.
- ↑ "STORIA DI ALFREDO DI LELIO, CREATORE DELLE "FETTUCCINE ALL'ALFREDO"" (in Italian).
- ↑ "The Origins Of Fettuccine Alfredo". HuffPost. 2014-01-13. Retrieved 2020-11-27.
- ↑ Luanne D. Zurlo, Fifteen Feet from the Pope, 2014, ISBN 1480811289, p. 16
- ↑ John F. Mariani, How Italian Food Conquered the World, 2011, ISBN 0230112412, p. 79