View Full Version : The real "fettucini alfredo"

21-07-20, 15:22
American tourists constantly complain that waiters look at them blankly when they try to order "fettuccini alfredo" and tell them it's not Italian,and that Italians don't put cream on pasta. That's not quite correct.

From the best research I could find, there was an Alfredo in Rome who made a "creamy" looking and tasting pasta which Americans loved, and perhaps tried to duplicate in the U.S. It emphatically didn't, however, contain cream.

Here it is explained in English subtitles.


It's all about technique; there's no cream in it.

This was my children's favorite dish for years. I must have made it at least twice a week for them when they were little. They loved it, and it contained lots of nutrients and fats for brain growth. As they got older, I cut down, because it is very fattening, and their palates were becoming more sophisticated.

This is how Americans make it, and the British too, I think.

The chefs reacting to the recipes of foreigners.


Some of my favorite comments: only the water is right; she's making a fondue. :)

However, it's not true, as many Italians, especially Southern Italians say, that Italians don't put cream on pasta, because in places in the north they do, including Emilia and the Appennino Tosco Emiliano.

Cream and vegetables


Cream, mushrooms,prosciutto, and peas


Cream and walnuts

When you have a lot of something, as in those areas where there are more cows than people, you use the dairy in a lot of ways.

Personally, I don't at all like cream or "panna" on pasta. I think it's bland and I don't like the mouthfeel.

This, on the other hand, one of my all time favorites, is all butter.


One food rule I forgot to mention, as bad as putting ketchup on pizza or pasta, is putting cheese on fish, like grated cheese on a seafood pasta or risotto for example. I've seen waiters refuse to serve it even if they lose a customer. It's a point of national pride I guess. :)