Alfredo sauce: Difference between revisions

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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.
 
We recently received a rather nice email from the family of the creator which I have included below.
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{{recipesummary
|TotalCalories = 1331
|TotalCalories = 1331
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|CookTime = 5 minutes
|CookTime = 5 minutes
|Image = [[Image:Alfredo sauce recipe.jpg|thumb|middle|none|alt=Electus]]
|Image = [[Image:Alfredo sauce recipe.jpg|thumb|middle|none|alt=Electus]]
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<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></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.
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We recently received a rather nice email from the family of the creator which I have included below.
 
{{RecipeIngredients
{{RecipeIngredients
| 4 tablespoons [[butter]]
| 4 tablespoons [[butter]]
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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]


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