Piccolo Forno Fettuccine Alfredo Pasta Price

The Fettuccine Alfredo at Piccolo Forno is made by creating a thick cream sauce with Parmesan cheese and butter. The sauce is then tossed with freshly cooked fettuccine noodles until they are completely coated. Slices of tender, cooked chicken are added to the pasta, making for a substantial main course. The Piccolo Forno’s Fettuccine Alfredo Pasta price is $22.00.

This dish has similar qualities to the Fettuccine con Pollo e Funghi at Girasole, another popular Pittsburgh Italian restaurant. Girasole's version includes mushrooms and specifies a light cream sauce, offering a slightly different flavor profile from Piccolo Forno's straightforward and rich Alfredo preparation. The creamy pasta at Piccolo Forno is often ordered together with one of the restaurant's 12-inch round Italian pizzas, like the classic Margherita or the spicy Diavola, for a family-style meal.

Fettuccine Alfredo was invented in the early 20th century in Rome by chef Alfredo di Lelio. This now-classic dish is a feature at Piccolo Forno, a restaurant with deep roots in Tuscan cuisine. Domenic Branduzzi, the owner, grew up working in his parents' Italian bakery in Pittsburgh's Strip District and spent summers in Italy. Today, Domenic and his mother, Carla, work together in the Lawrenceville kitchen, guided by the family motto, "Fare Tutto con Amore," or "Make Everything With Love."