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Alfredo sauce: Difference between revisions
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|TotalCalories = 1331 | |TotalCalories = 1331 | ||
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|CookTime = 5 minutes | |CookTime = 5 minutes | ||
|Image = [[Image:Alfredo sauce recipe.jpg|alt=Electus]] | |Image = [[Image:Alfredo sauce recipe.jpg|alt=Electus]] | ||
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====Random recipe review==== | |||
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''<span class="reviewTitle">Wow - we are famous!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">With a letter from the inventor (almost)</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
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Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with [[Parmesan cheese]], butter, and double cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, at his restaurant ''Alfredo alla Scrofa'' in Rome. It is essentially the same as the Italian dish, Fettuccine al burro e panna. | Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with [[Parmesan cheese]], butter, and double cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, at his restaurant ''Alfredo alla Scrofa'' in Rome. It is essentially the same as the Italian dish, Fettuccine al burro e panna. | ||