alfredo |
don |
As nouns the difference between alfredo and don
is that
alfredo is (cooking) while
don is (science) (
dissolved organic nitrogen).
alfredo |
false |
As a noun alfredo
is (cooking).
As an adjective false is
(
label) one of two states of a boolean variable; logic.
alfredo |
undefined |
As a noun alfredo
is (cooking).
As an adjective undefined is
lacking a definition or value.
alfredo |
alfreda |
As a noun alfredo
is (cooking).
As a proper noun alfreda is
.
scampi |
alfredo |
As nouns the difference between scampi and alfredo
is that
scampi is a cooked Norwegian Lobster Nephrops norvegicus while
Alfredo is the sauce made from butter and Parmesan cheese used in dishes such as fettucine Alfredo, or any dish of this type.
fettuccine |
alfredo |
As nouns the difference between alfredo and fettuccine
is that
alfredo is the sauce made from butter and Parmesan cheese used in dishes such as fettucine Alfredo, or any dish of this type while
fettuccine is long, flat ribbons of pasta, cut from a rolled-out sheet; identical in form to tagliatelle.
carbonara |
alfredo |
As nouns the difference between carbonara and alfredo
is that
carbonara is a thick pasta sauce, usually made with eggs, cheese, and bacon while
Alfredo is the sauce made from butter and Parmesan cheese used in dishes such as fettucine Alfredo, or any dish of this type.
pesto |
alfredo |
As nouns the difference between pesto and alfredo
is that
pesto is a sauce, especially for pasta, originating from the Genoa region, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino while
Alfredo is the sauce made from butter and Parmesan cheese used in dishes such as fettucine Alfredo, or any dish of this type.
alfredo |
alfred |
As a noun Alfredo
is the sauce made from butter and Parmesan cheese used in dishes such as fettucine Alfredo, or any dish of this type.
As a proper noun Alfred is
alfred the Great, early king of England.
alfredo |
bechamel |
As nouns the difference between alfredo and bechamel
is that
alfredo is (cooking) while
bechamel is .
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