Fettuccine Alfredo

Fettuccine Alfredo  ( Italian pronunciation:  [fettut'tʃiːne alˈfreːdo] or  fettuccine al burro  is an Italian character consisting of  fresh fettuccine tossed with butter and Parmesan cheese (Italian: pasta al burro e parmigiano). As the cheese melts, it emulsifies the liquids to form a smooth and rich 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.

The dish became popularized and eventually spread to the United States, where it remains popular. The recipe has evolved and its commercialized version, with heavy cream and other ingredients, is now ubiquitous. In the U.S., however, it is often served as a main course, sometimes garnished with chicken or other ingredients. In Italy, meanwhile, fettuccine al burro is generally considered home cooking, in contrast to fettuccine Alfredo, a very rich version of the character.