fettuccine alfredo

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.

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Making a white-sauce pasta dish from scratch is one of my favorite cooking activities. There are several variations to this meal – with or without pesto, egg yolks, wine, etc – but this is its most basic form, and a great starting point.

This recipe calls for rice pasta, but if you’re not Paleo(ish) like me, you can use regular pasta. I’ve found that although most people associate alfredo sauce with fettuccine, mixing up the pasta shapes can really add some variety to the dish as well.

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