fettuccine Alfredo

[ fet-uh-chee-nee al-frey-doh; Italian fet-toot-chee-ne ahl-fre-daw ]

noun

, Italian Cooking.

1. fettuccine in cream sauce with grated Parmesan cheese.

Word History and Origins

Origin of fettuccine Alfredo¹

First recorded in 1960–65; said to be after Alfredo all'Augusteo, a restaurant in Rome where it was first served

Example Sentences

For more than a century, Americans have adapted dishes with Italian roots such as fettuccine Alfredo, chicken Parmesan and spaghetti with meatballs.

From Seattle Times

Airline pilot Ryota Mise, on a layover from Japan, finished off his fettuccine Alfredo — a portion that might not have fit in an overhead compartment — and declared it “yummy.”

From Los Angeles Times

Instead, try one-pan orzo with spinach and feta, fettuccine Alfredo swirled with chile crisp or a cheesy baked pasta that’s excellent for a crowd.

From New York Times

Slumped on the kitchen stools, we were too physically tired to sit up and too mentally exhausted to imagine eating anything other than fettuccine Alfredo.

From Seattle Times

Often monochrome, except for the little bit of chopped parsley on top, fettuccine Alfredo is soft-on-soft and rather heavy.

From Salon