Fettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts it emulsifies the liquids to form a smooth and rich coating on the pasta. The term is a synonym for pasta with butter and parmesan (Italian: pasta al burro e parmigiano) one of the oldest and simplest ways to prepare pasta; it was named by a Roman restaurateur Alfredo Di Lelio.
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