Quote:
Originally Posted by dbussone
Nice recipe and nice research. Thank you both.
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THANK YOU..........I FEEL LIKE MAKING IT NOW !!!!
I should have just said that it was "so simple it didn't need a recipe".
Click hyperlink below.......for even more information....
Italian Food, the American Way - History
Italian food the American way.........history of Fettucini Alfredo
The History of Fettuccine Alfredo
""One of the most classic dishes on every Italian-American menu is fettuccine alfredo.
But did you know that what we consider to be alfredo sauce is rarely eaten in Italy?
The Italian-American version of alfredo usually consists of mostly cream and parmesan cheese. In Italy, however, cream is not used very often to make sauces. It's considered to be too heavy and thick. So where did alfredo come from?
The story goes that in 1914, a man named Alfredo di Lelio was trying to cook something that would please his pregnant wife.
He created a sauce made from parmesan cheese and butter and poured it over some fettuccine.
Di Lelio opened up a restaurant in Italy and served his fettuccine dish.
Eventually, he moved to New York to open another restaurant, and that is how the dish came to America.
We call it alfredo, named after di Lelio, but in Europe it is called Pasta al Burro, which means pasta with butter.
Pretty much everywhere besides the United States, it's made with butter and no cream.""
My parents made it for us as children (as per my original recipe) with just butter, hot pasta, cheese........ No cream at all.
No doubt that all ethnicities have some "dish" that they serve the little ones that are "buttered noodles".........like our Ukrainians & Polish had the buttered pierogies.