And here it is, one of my most treasured and well-known recipes (at least to my family and friends). I’ve been making Fettuccine Alfredo in this same manner since I first learned how to make it nearly fifteen years ago.
While pasta dishes tossed with butter and cheese have been around for a long time, the term “Fettuccine Alfredo” is based on the signature dish of Alfredo Di Lelio’s restaurant (aptly named “Alfredo”) which opened in Rome, Italy in 1914. American tourists grew to love the dish and bring it back here to the US; while we Americans often add ingredients like chicken, shrimp, mushrooms, or broccoli to the dish, it’s commonly served without add-ins elsewhere in the world.
The Domestic Man 