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Fettuccine Alfredo is fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish. In Italy, meanwhile, fettuccine al burro is generally considered home cooking, and the pasta dish or the sauce named "Alfredo" are unknown and generally scoffed at by Italian writers.

Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, "good cheese" and "sweet spices".

Modern Fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro" in 1907 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter to the fettuccine when mixing it together for her.

INGREDIENTS

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1 lb Fettuccine Pasta 6 Tablespoons Butter 1 Garlic Clove (minced) 1 ½ cups Heavy Cream

¼ teaspoon Salt 1 ¼ cup Shredded Parmesan Cheese ¼ teaspoon Pepper 2 Tablespoons Italian Parsley (optional)

INSTRUCTIONS

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