Kamil Perry
Fettuccine Alfredo is a pasta dish that was created in Rome in the early 20th century by Alfredo Di Lelio. The original recipe includes fettuccine pasta, butter, and Parmesan cheese. However, some variations of the recipe include additional ingredients such as cream, salt, pepper, and garlic. Outside of Italy, chicken, shrimp, or broccoli may be added when serving fettuccine Alfredo as a main course. When preparing the dish, the butter and cheese are mixed with the pasta, creating a rich and creamy sauce. The combination of pasta with butter and cheese has a long history in Italian cuisine, dating back to at least the 15th century.
| Characteristics | Values |
|---|---|
| Main Cheese | Parmesan |
| Other Cheeses | Romano, Swiss Cheese |
| Type of Butter | Regular, Salted Butter |
| Type of Cream | Heavy Cream |
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What You'll Learn
Parmesan is a must
While there are now many variations of the recipe, Parmesan is still a key ingredient. In addition to Parmesan, some recipes call for other cheeses such as Romano or Swiss cheese. However, the classic combination of pasta, butter, and Parmesan has a long history, dating back to at least the 15th century when it was mentioned by Martino da Como, a northern Italian cook active in Rome.
When making fettuccine Alfredo, it is important to use real Parmesan cheese, which is refrigerated. Grated Parmesan is typically added to the sauce and used as a garnish, providing a salty, nutty flavour that complements the richness of the butter and cream. The amount of Parmesan added can be adjusted to taste, with some recipes calling for equal parts Parmesan and Romano, while others use primarily Parmesan.
The quality of the Parmesan cheese is also important. When buying Parmesan, look for a piece cut from a large wheel, which will have better flavour and texture than pre-grated Parmesan. The cheese should be stored properly in the refrigerator to prevent it from drying out or becoming mouldy.
In conclusion, Parmesan is an essential ingredient in fettuccine Alfredo, providing a salty, nutty flavour that balances the richness of the dish. While other cheeses can be added or substituted, Parmesan is the traditional choice and helps to create an authentic Italian flavour profile.
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Romano is a popular addition
Romano cheese, also known as Pecorino Romano, is a sheep's milk cheese with a sharp, salty flavour. It is similar to Parmesan cheese but has a more pronounced flavour. When making fettuccine Alfredo, grated Romano cheese is added to melted butter and cream, along with salt, pepper, and garlic salt, to create a rich and creamy sauce. The addition of Romano cheese enhances the flavour of the dish and adds a salty, tangy note.
The combination of Romano and Parmesan cheeses in fettuccine Alfredo creates a well-balanced and flavourful sauce. Romano cheese has a stronger flavour than Parmesan, so it can stand out in the dish without being overpowering. It adds depth and complexity to the sauce, making the dish more interesting and indulgent.
When choosing Romano cheese for fettuccine Alfredo, it is important to select a high-quality cheese that is freshly grated. This ensures that the cheese melts smoothly into the sauce and provides the best flavour. The amount of Romano cheese added can be adjusted to personal preference, with some people preferring more Romano than Parmesan to reduce the overall saltiness of the dish.
Fettuccine Alfredo with Romano cheese is a comforting and indulgent dish that is relatively easy to prepare. It is a popular choice for those who enjoy creamy pasta dishes with a cheesy flavour. By adding Romano cheese, home cooks can elevate their fettuccine Alfredo and create a restaurant-worthy meal.
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Butter is key
Fettuccine Alfredo is a variant of fettuccine al burro ('fettuccine with butter'), pasta burro e parmigiano ('pasta with butter and Parmesan cheese'), and pasta in bianco ('plain pasta'). The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its creation in the early 20th century.
According to family lore, Di Lelio first made the dish in 1907 or 1908 for his wife, Ines, who was recovering after giving birth to their first child. The original recipe included only three ingredients: fettuccine, "young" Parmesan cheese, and butter.
The heat is then increased to medium, and grated Romano and Parmesan cheeses are stirred in until melted, creating a thick and decadent sauce. The cooked fettuccine is added to this sauce and tossed until thoroughly coated, ensuring that each strand of pasta is enveloped in the creamy, cheesy mixture.
The use of butter in Fettuccine Alfredo is not only about taste but also about presentation and ceremony. In Di Lelio's restaurant, the mixing of the butter, cheese, and noodles was a spectacle, with the owner lifting the pasta high and mixing it with golden cutlery, creating a theatrical experience for the guests.
So, while the cheese in Fettuccine Alfredo is essential, it is the butter that truly brings the dish together, both in terms of flavor and theatrics.
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Cream is sometimes used
Fettuccine Alfredo is a pasta dish that was created by Alfredo Di Lelio in Rome in the early 20th century. The original recipe included only three ingredients: fettuccine, butter, and "young" Parmesan cheese. However, outside of Italy, cream is sometimes used to thicken the sauce.
Indeed, some recipes for Fettuccine Alfredo include cream as one of the main ingredients. For instance, one recipe calls for heavy cream, Parmesan cheese, butter, and fettuccine. The recipe recommends melting the butter into the cream in a large saucepan over low heat and then adding salt, pepper, and garlic salt. Grated Parmesan cheese is then stirred into the mixture until the sauce thickens. Finally, the cooked pasta is added to the sauce and tossed until thoroughly coated.
Another recipe includes similar ingredients but also adds Romano cheese. This recipe also calls for melting butter and cream together in a saucepan, but it does not mention adding any spices to this mixture. Instead, the heat is increased to medium, and the grated Romano and Parmesan cheeses are stirred in until the sauce thickens. Again, the cooked pasta is added to the sauce and tossed until coated.
While cream is sometimes used in Fettuccine Alfredo outside of Italy, it is important to note that the original recipe did not include cream. The combination of pasta with butter and cheese dates back to at least the 15th century in Italy, and the dish created by Alfredo Di Lelio built upon this traditional combination.
Additionally, some variations of the dish exist that do not include cream. For example, one recipe recommends using only pasta, butter, Parmesan cheese, and pasta water. The pasta water is emulsified with the fat from the butter and cheese to create a creamy sauce without the need for cream. This recipe emphasizes the importance of using high-quality ingredients and grating the cheese with a specific type of grater to achieve the desired texture.
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Swiss cheese is an option
Fettuccine Alfredo is a variant of standard Italian preparations such as fettuccine al burro ('fettuccine with butter'), pasta burro e parmigiano ('pasta with butter and Parmesan cheese'), and pasta in bianco ('plain pasta'). The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its creation and popularisation in the early 20th century. According to family lore, Di Lelio first made the dish in 1907 or 1908 to entice his wife, Ines, to eat after giving birth to their first child.
Recipes attributed to Di Lelio include only three ingredients: fettuccine, "young" Parmesan cheese, and butter. However, there are various legends about the "secret" of the original Alfredo recipe, including the addition of oil to the pasta dough or cooking the pasta in milk. While cream is sometimes used in modern recipes outside of Italy to thicken the sauce, neither cream nor other additional ingredients are used in Italy, where the dish is rarely called "Alfredo".
When making fettuccine Alfredo, the pasta is typically cooked until al dente and then drained. Butter and cream are melted together in a large saucepan over low heat, and seasonings such as salt, pepper, and garlic salt are added. Grated Romano and Parmesan cheeses are then stirred in until melted and the sauce has thickened. Finally, the cooked pasta is added to the sauce and tossed until thoroughly coated before serving immediately.
While Parmesan and Romano cheeses are the most traditional choices for fettuccine Alfredo, Swiss cheese can also be used as a variation, as evidenced by the Pennsylvania Dutch Noodle Company's recipe. Other cheeses that can be used in fettuccine Alfredo include Pecorino Romano, Brie, Asiago, Gorgonzola Dolce, and Blue Cheese.
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Frequently asked questions
Parmesan cheese is used for Fettuccine Alfredo.
Yes, Romano cheese is also used in Fettuccine Alfredo.
Yes, in 1966, the Pennsylvania Dutch Noodle Company sold fettuccine egg noodles with an Alfredo recipe that included Swiss cheese and cream.
Other ingredients include butter, cream, salt, pepper, and garlic.
Fettuccine Alfredo was created by Alfredo Di Lelio in Rome in the early 20th century.
