Fettuccine is a classic Italian pasta originating from Rome and central Italy. It consists of long, flat ribbons, typically about 9–12 mm wide, slightly wider than tagliatelle. Made from a simple dough of eggs and flour, fettuccine has a rich texture that holds sauces well. It is best known for Fettuccine Alfredo, a creamy, buttery dish that became famous in Italian-American cuisine.

This pasta pairs exceptionally well with thick, hearty sauces, including ragù, mushroom-based sauces, and seafood preparations. Traditionally, fettuccine is served fresh, though dried versions are also common. Its versatility and ability to absorb flavours make it a favourite for both homemade and restaurant dishes, balancing elegance with a satisfying bite in a variety of culinary traditions.