It's safe to say many, many Americans have tucked into a hearty dish of fettuccine Alfredo at some point in their lives. There are few things more comforting than pasta smothered in a rich cream sauce, after all.
In the early 1900s, Alfredo di Lelio, an Italian restaurant worker, created a dish for his pregnant wife who wasn't able to eat very much. He called it"pasta in bianco" — it was a deceptively simple recipe with just three ingredients: fresh fettuccine pasta, tossed with lots of butter and a lot of aged Parmigiano Reggiano.
and brought the dish back to the U.S., where it soon became a staple menu item at Italian restaurants across the country.However, as the famous fettuccine Alfredo began circulating through restaurants and home kitchens, chefs started making modifications to de Lelio's deceptively simple dish.
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