Why Is Fettuccine Alfredo So Important?

For this personal essay on food, I chose to research and write about fettuccine alfredo and why it is important to me. Fettuccine is a long flat noodle similar to spaghetti, and alfredo is a white sauce typically made from cheese and butter, I will be discussing the history alfredo and my mother’s version of the recipe in this essay. I will tell you the story of how it came to be one of my favorite dishes and why I hold this meal to be so important.

Ever since I was a little girl, my favorite family meal has been fettuccine alfredo. The very first vivid memory I have of enjoying this meal was when I was five, I was at my friend’s house across the street for dinner and a sleep over, and her mom made us fettuccine alfredo for dinner, I remember

This all began in 1908 in his small restaurant, when his wife was pregnant with his son, Armando Alfredo II. His was very ill, and failed to keep down most food, or did just did not have an appetite for food he cooked. So he tried something new, he made a flat in shape pasta called “Fettuccine which means “small ribbons” and is made by rolling out the pasta dough and cutting it into strips by hand it is one of the oldest know pastas in history” (Our Everyday Life, What are Fettuccine and Linguine?) and a butter and cheese sauce, something light and easy swallow, he brought it to his wife and told her “If you don’t like such dish, I will eat it.” (Our History, Alfredo of Rome). Needless to say, she did in fact enjoy the meal, so much so that she told him to put it on the menu in their restaurant. In 1914 he created the white sauce, by adding cream to the butter and cheese sauce, in their new American restaurant after they moved from Rome. “We call it alfredo, named after di Lelio, but in Europe it is called “Pasta al Burro,” which means pasta with butter. Pretty much everywhere besides the United States, it's made with butter and no cream.” (Italian Food the American Way). In 1943 alfredo decided to retire and his son alfredo II took over the restaurant business, carrying on the tradition of his father’s famous sauce and over time became known as “the emperor of fettuccine” (Our Story, alfredo

Once the pot of water comes to roiling boil, add in either linguine pasta or fettuccine, turn the heat on low and cook until al dente meaning “cooked to still be firm when bitten” or “to the tooth” (The Spruce, Al Dente). Next, you’re going take a medium size sauce pan and melt 1 stick of real butter, and 8 oz of cream cheese together, stirring frequently to avoid burning. After the cheese and butter are melted you’re going add one and half cups of whole milk and 1 cup of freshly grated parmesan cheese, stir until well combined. Once you have those ingredients mixed and melted let it simmer on low heat until thickened into a creamy sauce, now you’re going to add 2 tsp of fresh pesto, 4 cloves of minced garlic, 2 tbsps of minced onions, 2 tsp of fresh cracked pepper and a pinch of salt. Whisk all the seasonings together until well combined and taste, if needed add more seasoning. Now strain your noodles and place a serving of pasta into a bowl or plate and pour some sauce over the noodles and enjoy! This recipe has been adjusted and changed over the past few years to improve and experiment with flavor, but the one I have written is by the