fettuccine Alfredo

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.

Comments

comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.