Alfredo 的词源

作为一种白酱类型，1980年起使用。该名称来源于创作该菜肴的餐厅，而餐厅又是以老板Alfredodi Lelio（1882 - 1959）的名字命名的。有关Alfredo的词源，请参阅：Alfred。

Alfredo的菜肴最初的名称似乎只是fettuccine al burro（“黄油宽面条”），早期的描述表明这是用帕尔马干酪和黄油混合而成的意大利面，由Alfredo本人在餐桌旁搅拌“至少五分钟”。

Most travellers would blush to admit they had been in Rome and had not eaten Alfredo's fettucine [sic] al burro, a sort of macaroni with butter which has netted Alfredo both fame and fortune. [Clara E. Laughlin, So You’re Going to Rome: And if I Were Going With You, These Are the Things I’d Invite You to Do, 1928.]

大多数旅行者都会羞愧地承认，他们曾经去过罗马却没有吃过Alfredo的fettucine[sic] al burro，这是一种黄油意大利面，使Alfredo获得了名声和财富。[Clara E. Laughlin, So You’re Going to Rome: And if I Were Going With You, These Are the Things I’d Invite You to Do, 1928.]

后来模仿的版本添加了牛奶、大蒜等成分，有时通过基于roux的酱汁而不是通过大量搅拌来实现乳化。到1950年，这道菜被称为fettuccine all'Alfredo，1973年被称为fettuccine Alfredo。