Talk:Fettuccine alfredo
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Parsley? I've never heard of it as an essential ingredient in Alfredo sauce. Anyone have proof? Kent Wang 21:49, 28 Mar 2005 (UTC)
- I always thought parsley was optional - AKeen 21:05, 5 November 2005 (UTC)
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[edit] alla Carbonara
Just adding bacon does not make it "alla Carbonara" Eggs are an essential ingredient and many versions do not include cream. Calling "alla carbonara" alfredo sauce with bacon is wrong.
[edit] Lelio/Lello
Someone recently changed the inventor from Alfredo di Lelio to Alfredo di Lello. Both turn up hits on google - Anyone know the correct spelling? - AKeen 21:05, 5 November 2005 (UTC)
- di Lelio is correct, I believe. At least it is spelled that way on the Alfredo's website. - Athos23 17:15, 10 October 2006 (UTC)
[edit] Recipe
The infredients are mentionned but that's it. How about a recipe and more importantly instructions on how to make the sauce?
[edit] Afredo Sauce
It is sheer, easily disproven fallacy to claim that there is no such thing as alfredo sauce, only fettuccine alfredo.
All you have to do is go to any grocery store. They sell the sauce.
You can put alfredo sauce on any noodle, 'though it doesn't work well with spaghetti-type noodles, needing more surface area. It does do well on, say, penne and other hollow noodles. But, at the very least, it works on linguine almost identically to fettuccine. The core article should be Alfredo (dish) or Alfredo (sauce), not Fettuccine Alfredo. I'm sure some chefs think it can ONLY be the latter, but that's just their narrow view. This isn't a science, where we only define according to some authority. If people and food distributors refer to the sauce separately, then it is separate. Kaz 17:58, 8 February 2007 (UTC)
OK, I guess you're right that we need to present "Alfredo sauce" on an equal footing with "fettuccine alfredo", since it was after all made famous in the US. On the other hand, I don't agree about injecting POV and advice to use a particular brand of butter (I like Plugra, but it only has 3% more fat, anyway). I am not sure what is meant by "using... Parmigiano Reggiano cheese instead of ... parmesan": I guess to use real Parmesan rather than US-made imitations? But the article already talks about the common substitution of imitations. As for "This creates a very rich sauce that might horrify fat-watchers, but thrills devout Italian food fanatics and low-carb dieters" -- this is pure editorializing, which isn't WP style, and neither is "an excessive amount" of cheese. --Macrakis 20:03, 8 February 2007 (UTC)
You know, I've thought a little about this, and I think you're right. We need to hold our noses and deal with reality regardless of how revolting it is. The fact is, as you say, most Americans have never tasted anything like the original fettuccine alfredo, and for them, the version that comes from a bottle with starch thickening and ersatz cheeses is fettuccine alfredo. The fact that Italians don't think of pasta dishes as composed of pasta plus a separate sauce is irrelevant; we need to deal with mass-market American food habits. The question is how to present the evolution from the original fettuccine alfredo, which was just di Lelio's fancy name for a rich fettuccine al burro prepared at table, to the current American dish. I suppose we should put in the context of American eating trends: mass-market chain faux-Italian restaurants (PappaRazzi's, Olive Garden, etc.); convenience foods (as though fettuccine al burro was hard to make from scratch!) made industrially with low-quality ingredients, and all that. To do this the WP way, we'll need to find good sources, though, not rely on our personal opinions. John Hess would no doubt have had a choice word or two.... Ideas? --Macrakis 21:02, 8 February 2007 (UTC)
