Fettuccine Alfredo — United States

Fettuccine Alfredo (pronounced: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro (fettuccine with butter) is an Italian pasta dish composed of fresh fettuccine mixed with butter and Parmesan (Italian: pasta al burro e parmigiano). As it melts, the cheese emulsifies the liquids to form a rich and creamy cheese sauce that coats the pasta. The dish is named after Alfredo di Lelio, who presented it in his restaurant in Rome in the early and mid-20th century; the "ceremony" of table preparation was an integral part of the dish. The dish spread and eventually reached the United States where it remains popular. The recipe has evolved and its commercialised version — with thick cream and other ingredients — is now ubiquitous. In the United States, it is often served as a main course, sometimes supplemented with chicken or other ingredients. In Italy, however, fettuccine al burro are generally considered home cooking and Fettuccine Alfredo are generally mocked by Italian writers. This dish is referenced in 2 countries on AllGastronomy: United States, Italy. Each of these versions has its own page and its own coordinates. None is designated as the original. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q2915859) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.