Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. Recipes attributed to Alfredo only include three ingredients&colon; fettuccine, young Parmesan cheese and butter. Modern "fettuccine Alfredo" was invented by Alfredo di Lelio in Rome. Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century. Alfredo's fettuccine has long been popular with Americans. "Spinach fettuccine" is made from spinach, flour, and eggs. The sauce may be used with seafood dishes, fettuccine dishes and on vegetables. The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. It has been operating since 1914 and is known as the birthplace of Fettuccine Alfredo. It is sometimes used with fettuccine dishes, such as chicken fettuccine.