Fettuccine alfredo is a pasta dish made of fettuccine pasta and a creamy alfredo sauce. The sauce is typically made from butter, heavy cream, and Parmesan cheese. The dish is named after its creator, Alfredo Di Lelio, who invented it in Rome, Italy, in the early 20th century. Fettuccine alfredo gained international popularity in the mid-20th century, particularly in the United States. The dish is often garnished with black pepper and sometimes includes additional ingredients such as garlic, chicken, or vegetables. In Hebrew, the dish is known as פסטה אלפרדו (pastah alfredo). In Italian, it is simply referred to as fettuccine al burro e parmigiano (fettuccine with butter and Parmesan). The dish is a staple in many Italian-American restaurants and has become a classic example of Italian-American cuisine.
Creamy pasta dish with butter and cheese
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.