coated with a mixture of butter, cream, and grated Parmesan cheese, or now, often, with a white cheese sauce somewhat like this: fettuccine Alfredo
Origin of Alfredoafter Alfredo di Lelio, restaurateur in Rome who created the original version, without cream (early 1900s)
Being or served with a sauce containing cream, Parmesan cheese, and butter: fettuccine Alfredo.
Origin of AlfredoAfter Alfredo, di Lelio (died 1959), Italian chef, whose restaurant in Rome became famous in the 1920s for fettuccine served with such a sauce.
- (cooking) Alternative spelling of Alfredo.