Search results
Results from the WOW.Com Content Network
In Italy, the combination of pasta with butter and cheese dates to at least the 15th century, when it was mentioned by Martino da Como, a northern Italian cook active in Rome; [13] this recipe for "Roman macaroni" (Italian: maccaroni romaneschi) calls for cooking pasta in broth or water and adding butter, "good cheese" (the variety is not specified) and "sweet spices".
Fettuccine is often classically eaten with sugo d'umido ('beef ragù') or ragù di pollo ('chicken ragù'). [4] A famous dish made with fettuccine is fettuccine Alfredo, a simple dish of pasta, Parmesan cheese and butter which was created and named at a restaurant in Rome in the early 20th century as a tableside "performance". [6]
However, as the famous fettuccine Alfredo began circulating through restaurants and home kitchens, chefs started to make modifications to de Lelio's deceptively simple dish.
Italian pasta dish of fresh fettuccine tossed with bacon and pecorino and Parmesan. [7] [8] Fettuccine Alfredo: Lazio: Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese: Fileja al sugo di capra: Calabria: Whole-wheat fileja pasta, with a ragù sauce with goat meat Fregola con arselle: Sardinia
Yields: 4-5 servings. Prep Time: 5 mins. Total Time: 20 mins. Ingredients. 1 lb. fettuccine. 3. cloves garlic, finely grated. 1 tsp. freshly ground black pepper, plus ...
1. In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well. 2. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss.
Di Lelio invented fettuccine al triplo burro [5] (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1908, while running his oil and wine shop, in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Di Lelio added extra butter or triplo burro to the fettuccine when mixing it together for his ...
To elevate the flavor of your store-bought Alfredo sauce, use a dry white wine, like Chardonnay, Sauvignon Blanc or Pinot Grigio. (This isn't the time to use a sweet wine, like Riesling or Moscato.)