Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Roman Cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).

Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.

A popular fettuccine dish in North America is fettuccine alfredo. Spinach fettuccine are made from spinach, flour, and eggs.

Fettuccine Alfredo is 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 first restaurant Alfredo on the Via della Scrofa in Rome in 1914. Alfredo Di Lelio, who sold said restaurant in 1943, opened again in 1950 at Piazza Augusto Imperatore his restaurant "Il Vero Alfredo", that is still managed by the nephews Alfredo and Ines Di Lelio, continuing the tradition of the original fettuccine created by their grandfather.

In US cuisine it is sometimes mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.

Pasta tossed with cheese and butter has a long history both in Italy and abroad.

It was popularised amongst US tourists in Rome by restaurateur Alfredo di Lelio who served it with his own name attached:

Fettuccine al burro is associated in every tourist's mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera.

Curtis Stone (born 4 November 1975) is an Australian celebrity chef, author and television personality, nicknamed "The Quiet Terminator" by fans following his performance on The Celebrity Apprentice 3.

He was born in Melbourne, Australia. Stone began cooking with his grandmother at the age of five. He attended Penleigh and Essendon Grammar School. His father, Bryan Stone, is an accountant.

Stone was studying for his Bachelor of Business before deciding his heart was in food. He worked at some top Australian restaurants before leaving to work at various restaurants in London. In Australia, he debuted his cooking career at age 18 at the Savoy Hotel. On completing his qualifications as a chef, Stone began cooking in London under Marco Pierre White at the Café Royal and Mirabelle. He went on to become head chef at White's Quo Vadis.

Stone returned briefly to Australia to make the traveling cooking show Surfing the Menu (on ABC TV) with another chef, Ben O'Donoghue.

No stranger to television, Stone had appeared in a number of cooking programs in the UK, including Dinner in a Box, Good Food Live and Saturday Kitchen. He also hosted the first season of My Restaurant Rules in Australia. Beginning in May 2006, Stone hosted Take Home Chef on TLC in the United States, which went on to become an international hit for TLC.