"I found my recipe for fettuccine Alfredo in a spiral-bound community cookbook back in college. The ingredients and instructions were deceptively simple. Melt one part butter into two parts heavy cream. Stir in two parts Parmesan, shredded. Salt and pepper to taste. It made a silky cream sauce that clung to noodles and slices of grilled chicken. It's a comfort dish I still make on busy nights when I have only a few minutes to cook dinner."
"These dishes also represent comfort. Pastas in rich sauces, hearty soups filled with beans and sausage, and winter greens sautéed with seafood exemplify why restaurant industry surveys and internet searches find Italian American among the most popular cuisines in the US. In this issue we explore how Italian American dishes continue to inspire. Chris Morocco takes us on a trip to his favorite restaurants in the Little Italies throughout the Northeast, where you'll find pizza, broccoli rabe, and plenty of marinara."
"That recipe has evolved with a clove or three of minced garlic. A handful of chopped basil. A pinch of chile flakes or a scratch of nutmeg to taste. Less cream, more pasta water. If I have an hour, I'll make the fettuccine from scratch. Like lasagna and chicken parm, fettuccine Alfredo is among the enduring Italian American dishes that are not only distinct from their Italian cousins,"
A basic fettuccine Alfredo blends melted butter, heavy cream, and shredded Parmesan, seasoned with salt and pepper to create a silky sauce that clings to pasta and grilled chicken. The recipe often gains minced garlic, chopped basil, chile flakes, or a scratch of nutmeg, and cooks sometimes favor less cream and more pasta water or make pasta from scratch when time allows. Fettuccine Alfredo, lasagna, and chicken parm exemplify Italian American dishes that differ from their Italian counterparts and have become staples of the US culinary canon. Italian American cuisine remains widely popular, inspiring restaurant visits and modern recipe variations that add zip and umami while pairing with desserts like zabaglione and spirits such as American grappa.
Read at Bon Appetit
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