Pasta
Fettuccine Alfredo
Rome, Italy
Roman fresh egg fettuccine tossed with butter and Parmigiano, emulsified with pasta water. The original Alfredo in Rome is far simpler than the cream-heavy American version.
Original eatfuls sticker artwork
What it is
A closer look at Fettuccine Alfredo.
Roman fresh egg fettuccine tossed with butter and Parmigiano, emulsified with pasta water. The original Alfredo in Rome is far simpler than the cream-heavy American version.
What to look for
Know it when you find it.
Fresh egg fettuccine, only butter and Parmigiano (no cream), silky emulsion, eaten at Alfredo's in Rome.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fettuccine Alfredo.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Antigua and Barbuda
Antiguan Macaroni Pie
Macaroni Pie
Baked macaroni and cheese, the standard side dish of Antigua; elbow macaroni baked with cheese, milk, and eggs; different from the usual macaroni as it is served cold and sliced; a staple of Sunday lunch and local restaurants; the macaroni pie of Antigua; a Caribbean comfort food.
Piedmont, Italy
Agnolotti del Plin
Tiny pinched Piedmontese pasta parcels stuffed with roasted meats, traditionally served 'al tovagliolo'—dry, folded in a napkin, with just butter and sage or truffle.
Switzerland
Alpine Herdsman's Macaroni
Älplermagronen
Macaroni and diced potato boiled together, layered with melted cheese and cream and topped with fried onions, served with stewed apple sauce.
Rome, Italy
Amatriciana
Amatriciana comes from Amatrice: guanciale, tomato, Pecorino Romano, and a little chili are emulsified into a sauce traditionally served with bucatini. It is also an established Roman pasta tradition.
Parma, Italy
Anolini
Anolini in brodo
Parma's small filled pasta traditionally served in rich broth for holidays and important family meals.
Greece
Astakomakaronada
Αστακομακαρονάδα
Spaghetti tossed in a rich tomato sauce studded with chunks of local lobster, the showpiece dish of island tavernas such as Skyros and the Argolic gulf towns.
Somalia
Somali Pasta
Baasto
Somali pasta, a legacy of the Italian colonial period; spaghetti or other pasta served with a Somali-spiced meat sauce; the popular version is suugo suqaar — pasta with a sautéed meat sauce; Italian technique with Somali seasoning; often served with a banana on the side; a staple in the northwest and south; the pasta that bridges Italian and Somali culinary traditions.
Barbados
Bajan Macaroni Pie
Macaroni pie
Macaroni baked with cheddar, mustard, onion and a whisked egg custard until it sets firm enough to be cut in squares and served as a side.