fettuccine Alfredo
[ feht-tuh-CHEE-nee al-FRAY-doh ]
Roman restaurateur Alfredo di Lello is credited with creating this dish in the 1920s. The
FETTUCCINE is enrobed in a rich sauce of butter, grated
PARMESAN CHEESE, heavy cream and plentiful grindings of black pepper. Other noodles may be substituted for the
FETTUCCINE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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