Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Roman Cuisine. It is a flat, thick noodle made of egg and flour (usually one egg each 100g flour) wider than but similar to the tagliatelle typical of Bologna. They are usually eaten with sugo d'umido (beef ragł) or ragł di pollo (chicken ragł).
Fettuccine are traditionally made fresh (either at home or commercially) but dried tagliatelle can also be bought in shops.
Popular fettuccine dishes in Western cuisine include fettuccine alfredo and fettuccine carbonara.