About this Dish
Wide ribbon pasta tossed with butter and Parmesan until it forms a silky, creamy coating.
History & Origin
Invented by Roman restaurateur Alfredo di Lelio in 1908 for his pregnant wife, using just butter and cheese — American versions later added cream, a twist unknown in Rome.
User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Fettuccine Alfredo Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world