Fettuccine Alfredo is one of the most beloved pasta ... Cream is a later addition, mostly seen in American versions. Can I use another pasta shape?Yes, but fettuccine is ideal because its wide ...

Abbondanza — Italian for "abundance" — is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better.

But, at its core, Alfredo sauce (whether you're making it the traditional Italian way or American style) is made with just three ingredients. In Italy, the creamy fettuccine dish is made with ...

Known today as fettuccine Alfredo, the dish gained more fame in the past century in the US than in its home country. But it also evolved in its new environs: American cooks added heavy cream or ...

(Photo by Michael Ochs Archives/Getty Images) The snootier Roman restaurateurs who used to bridle at American tourists asking for fettuccine all’Alfredo would carp that it’s not really a Roman ...

It is said that Roman restaurateur, Alfredo de Lelio, created fettuccine Alfredo for his pregnant wife back in 1908. To make it, the cook used just three simple ingredients: fresh Fettuccine pasta ...

For my first act, I’m highlighting an Italian American classic: fettuccine Alfredo. It’s creamy, comforting, easy to prepare and a worthy addition to your dinner repertoire. The dish was ...

Eight tablespoons salted European-style butter (see headnote), sliced about ½ inch thick Six ounces Parmigiano-Reggiano cheese (without rind), cut into rough ½-inch chunks 16 to 18 ounces fresh ...

in this delightfully creamy take on an Italian-American classic: fettuccine Alfredo. This dish gets a "cheesy" kick from umami-rich nutritional yeast and vegan Parmesan. You can cook the garlic ...