Fettuccine Alfredo with Sauvignon Blanc and Tricolor Cracked Peppercorns

Alfredo sauce was first adapted from the Italian pasta recipe of pasta al burro e Parmigiano which is simply pasta with butter and parmesan. The hot pasta in combination with the cheese and butter creates an emulsified rich and creamy coating on the pasta. In the early 20th century a restaurateur in Rome started preparing fettuccine in this style with a heavy hand towards the butter at his restaurant Alfredo's. After being visited by celebrity honeymooners from Hollywood the dish was made famous in the US as news of the dish spread through media and networking. Today the dish has evolved to a heavier cream based sauce popular worldwide, although it is not recognized in Italy as a traditional pasta sauce.

4 Servings