Two Alfredos
One dish, two countries. In Rome it is fresh pasta, butter and Parmigiano, tossed with starchy pasta water until it turns glossy. In America it became a thick cream sauce with garlic and chicken. Here are both, step by step.
Style
Where
Time
Already
🇺🇸 United States
American Fettuccine Alfredo
Cream, butter, garlic, a mountain of Parmesan and sliced chicken. The Alfredo on almost every Italian-American menu.
35 min · serves 4 · about 1170 cal
🇮🇹 Italy
Roman Fettuccine Alfredo (Fettuccine al Burro)
Fresh pasta, butter and Parmigiano. No cream, no garlic, no chicken, and somehow creamier than ours.
15 min · serves 2 · about 720 cal