Fettuccine are a kind of fresg egg pasta shape (usually made with one egg for every 100 g of flour), typical of Roman tradition. Quite similar to Bolognese tagliatelle, yet they are a bit wider. They are perfect with elaborated sauces and ragus.
Most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.
Fun fact: the famous Fettuccine Alfredo (usually seasoned with butter, cheese, black pepper and nutmeg), especially popular in the United States, in Italy are simply known as pasta with butter and Parmesan cheese (pasta al burro e parmigiano).