FETTUCCINE, meaning ‘small ribbons’, is a type of egg pasta that is similar to tagliatelle. However, fettuccine is wider at 1/2 inch and slightly thicker at 1/8 inch.
Fettuccine is best known in Roman cuisine, in part due to the popularity of fettucine Alfredo. It was Alfredo di Lelio, who invented the dish in the early 20th century, in his restaurant Alfredo Alla Scrofa, in Rome. He invented for his wife who had lost her appetite following the birth of their fist son.
Fettuccine Alfredo does not have cream in the recipe. It is a simple dish of egg pasta fettuccine, butter and freshly grated parmesan cheese.
Fettuccine is great served with hearty, buttery and creamy sauces.