Learn how to prepare a dish that epitomizes Italian cuisine-at least to Americans that is-Fettuccine Alfredo and learn the history behind this iconic dish. Contrary to what some chain restaurants will have you believe, there is no such dish as fettuccine Alfredo in Italy. You will not see chicken or seafood Alfredo on Italian menus, nor will you find jarred Alfredo sauce with fourteen-syllable ingredients that you can barely pronounce in Italian grocery stores. That’s because Italians refer to this simple preparation of pasta with butter and Parmigiano Reggiano cheese as 'pasta al burro'. Who can we credit for creating 'pasta al burro' and how did it become Fettuccine Alfredo, one of the most famous representations of Italian cuisine in the U.S.?