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Dish

Fettuccine Alfredo

Noodle and Dumpling Dishes

Fettuccine Alfredo is a pasta dish of fettuccine tossed with butter and Parmesan cheese, melted and emulsified to form a rich cheese sauce coating the pasta. It originated in Rome in the early twentieth century, and the recipe is now known primarily in the United States and other countries outside Italy.

Facts
Partially Attested
Origin Period, From (Year)
from 1907 1
Family accounts say 1907 or 1908
Origin Region
Italy 2
Origin Region
United States 2
Classification
Dietary Suitability
Contains Dairy or Egg 1
FAQs

How did fettuccine Alfredo get started?

Rome's tourism site says Alfredo Di Lelio made it for his wife Ines when she had no appetite after childbirth.

Rome's official tourism website tells it as a family story. In its telling, Alfredo Di Lelio had just become a father, and his wife, Ines, weakened by childbirth, had no appetite at all. Thinking of a nutritious and appetising meal, Alfredo made his first fettuccine, using semolina to make them lighter, and dressed them with fresh double butter and Parmesan.
Connections

In Cuisine

Italian Cuisine, Cuisines
Source Fettuccine Alfredo (Wikipedia)

Uses Ingredient

Butter, Ingredients
Source Fettuccine Alfredo (Wikipedia)
Fettuccine, Ingredients
Source Fettuccine Alfredo (Wikipedia)
Parmesan, Ingredients
Source Fettuccine Alfredo (Wikipedia)
In the Other Atlases

Originated In

Italy

Also in Geography Atlas: where this subject originated.

United States

Also in Geography Atlas: where this subject originated.

Source Wikidata: Fettuccine Alfredo
Sources
1. Fettuccine Alfredo (Wikipedia)
  • History section
    in 1907 or 1908
  • Wikipedia, Fettuccine Alfredo, lead section, placement of the dish in a group
    Originating in Rome in the early 20th century, the recipe is now known primarily in the United States and other countries.
  • Introduction
    Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese which is melted and emulsified to form a rich cheese sauce coating the pasta.
  • Uses Ingredient: Butter, Infobox main_ingredient field: Fettuccine, butter, Parmesan
  • Uses Ingredient: Parmesan, Infobox main_ingredient field: Fettuccine, butter, Parmesan
  • Uses Ingredient: Fettuccine, Infobox main_ingredient field: Fettuccine, butter, Parmesan
  • In Cuisine: Italian Cuisine, lead paragraph
    Originating in Rome in the early 20th century, the recipe is now known primarily in the United States and other countries.
View the Source
2. Fettuccine Alfredo (Wikidata)
  • P495 (country of origin): Italy
    Italy
  • P495 (country of origin): United States
    United States
View the Source
Wikidata: Fettuccine Alfredo
Wikidata Q2915859, class allow-list match (w-wdresolver-0926)View the Source
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