The Infinite Zenith

Where insights on anime, games, academia and life dare to converge

Fettuccine Alfredo and a mid-winter snowfall

Here in my comfortable seat, with a summer cucumber salad and a bowl of fettuccine alfredo and pan-seared prawns with me, I felt that the most appropriate post would relate to cuisine in some manner. It’s not often I have the opportunity to relax, but as a Friday snowstorm kicks off outside, it’s remarkably comforting to sit back and consider how simple dishes are worthwhile if well-made.

  • Highway 93 runs along the backbone of the Alberta Rocky Mountains and is open during the winter, although heavy snowfall may force it to close. After a snowfall, the world is quiet and looks completely different than it would normally. Of course, after this round, a bit of shovelling out will be required.

  • In North America, the dish is often complemented by other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken, or all of the above.

Fettuccine Alfredo is simply a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, Alfredo Di Lelio, at his restaurant Alfredo on the Via della Scrofa in Rome in 1914. Though pasta with butter and cheese is common in Italy, the name “fettuccine Alfredo” is rarely used to refer to the dish.

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