Fettuccine Alfredo So Easy a Child Could Make it

In this video, I am doing a deep dive in to the Italian American Classic known as Fettuccine Alfredo which is derived from its Italian ancestor known as Fettuccine Al Burro. The Italian version was popularized in Rome in the early to mid 1900s and is a much simpler version. This version doesn't contain cream unlike its western counterpart. This version gradually made its way to the states through the decades, and undoubtedly grew much more popular in the 1980s when the two largest Italian Chain Restaurants opened up, those being The Olive Garden and Carrabba's. I am making the classic Fettuccine Al Burro and the American Fettuccine Alfredo #fettuccinealfredo #pastarecipes #alfredosauce #italianpasta #macandcheese #cheesesauce Ratio for Fettuccine Al Burro: 4 oz. cooked Pasta 2 oz. Butter 1 oz. Parmesan Cheese Reserved Pasta cooking water to adjust consistency Ratio for Fettuccine Alfredo: 4 oz. Dry Pasta 2 oz. Butter 2 oz. Heavy Cream 2 oz. Pasta Cooking Water 2 oz. Parmesan Cheese Salt to Taste Music in the Video from Youtube Studio Audio Library: Artist: Anno Domini Beats Title: Welcome