The Italian Restaurant’s Other Great Sauce
Say Italian Restaurant and what do you picture in your mind. I am guessing this is part of what you probably thought of:
- Red sauce
- And on and on
You almost always think of red sauce dishes. In fact I would say the tomato, and its iconic part in red sauce, is synonymous with Italian food. And for good reason, it is delicious. We cannot get enough of it. Red sauce Italian dishes are part of the regular diet of Americans, on every menu, and part of our diet of home based meals. But on a menu flush with red sauce dishes, a sauce heavyweight lingers. Often forgotten when you think Italian food, but very popular once they look at the menu.
I am speaking of Fettuccine Alfredo, a dish that needs no introduction in America. If you have been living under a rock Fettuccine Alfredo combines broad egg noodles, called Fettuccine, with a Parmesan butter sauce. To be honest, if you are reading this and have not had this dish, go now to a local Italian restaurant and try it. Once you do that you will understand why I am devoting a whole article to it.
Has anyone ever said “I hate Fettuccine Alfredo”
I have yet to meet one person who does not like fettuccine Alfredo. The combination of butter and Parmesan are a combination that was destined to make it in the United States. As with so many dishes, you cannot go wrong with butter (bacon and chocolate are also on that list as well). In fact I cannot tell you how many times people at the table gaze longingly for a bite of my Fettuccine Alfredo. And this is not because they are unhappy with their dish, but mine is so delicious.
It would only be proper to mention (and thank) the originator of this dish. According to internet sources, Alfredo Di Lelio created this dish around the turn of the 20th century in Rome. My hats go off to you Alfredo, their needs to be an American food Hall of Fame and you should be one of the first people nominated for induction. To you I say Grazie Mille which means thank you very much in Italian.
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