Sydl3t's Blog



Chicken Alfredo

calredo

Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. Although it was named by an Italian restaurateur, at his restaurant Alfredo alla Scrofa in Rome, it is largely an American dish, essentially the same as the Italian dish Fettuccine al burro e panna (‘fettucine with butter and cream’). In American cuisine, it is often mixed with other ingredients such as parsley, cream, garlic, shrimp and chicken. When seafood is added, such as shrimp and/or scallops, it is sometimes advertised as “fettucini neptune.”

Pasta tossed with cheese and butter or cream has a long history both in Italy and abroad.

It was popularized among American tourists in Rome by the restaurateur Alfredo di Lelio, who served it with his own name attached:

Fettuccine al burro is associated in every tourist’s mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera.[2]

The restaurant’s story is that the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio’s original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double, which he started doing for his pregnant wife, who was having difficulty keeping food down. When his wife began eating again, Alfredo added the new dish to his restaurant’s menu.

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