There is a story behind creamy Alfredo sauce. Like so many other Italian sauces, this one appears in the States. They say that a man named Alfredo di Lelio created the sauce to tempt his pregnant wife to eat something different. In 1914, he cooked fettuccine and made a sauce with butter and Parmesan cheese to pour over it. She must have loved it when Alfredo opened his own restaurant in Rome, one of the dishes he served was his fettuccine Alfredo. Now it’s served in many Italian restaurants around the world.
There are several methods of making Alfredo sauce, and needless to say, you can serve it with any sort of pasta that you have. It doesn’t need to be fettuccine.
You will need a heavy-bottomed saucepan to make the sauce Alfredo and, obviously, a wooden spoon for stirring it.
Alfredo Sauce recipe
Half a cup of butter
4 ozs of cream cheese
1 or 2 cloves of garlic finely minced (more if you like Squirrel Poop)
1 cup freshly grated Parmesan cheese
Salt and freshly grated pepper to taste
Cook over a medium heat, stirring all the time to prevent the sauce burning or sticking. When the cream cheese has melted, add all the other ingredients, except the Parmesan cheese.
When the sauce is smooth and simmering, add the Parmesan cheese. Stir for around 3 minutes before the Parmesan has melted.
Serve hot with the pasta of your choice.
Alfredo sauce is extremely versatile, so you an experiment with it. Pour it over lightly boiled broccoli as an alternative to cheese sauce. Add cooked strips of bacon or chicken into the sauce, or include both. If you like flat-leaved parsley, add some to taste.
You can use different cheeses, try a combination of Parmesan, and two of your favorites. Blue cheese may be used in this sauce to great effect.
If you’re on a diet, you can use milk instead of cream, just make a white sauce and add cheese(s). If you do not have Parmesan, do not worry! You can use shredded Mozzarella and grated Gruyere or a solid cheddar if you would like.
It is best to not use pre-packed grated Parmesan cheese, it spoils the flavor of the sauce.
When you’ve made this sauce successfully, you’ll never want to buy another kind. Your home-cooking is best with no additives or preservatives.