There is a story behind creamy Alfredo sauce. Like so many other Italian sauces, this one appears in the States. It is said that a man named Alfredo di Lelio created the sauce to lure his pregnant wife to eat something different. In 1914, he cooked fettuccine and made a sauce with butter and Parmesan cheese to pour it over. 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 is served in many Italian restaurants around the world.
There are lots of techniques of making Alfredo sauce, and needless to say, you can serve it with any kind of pasta that you have. It doesn’t need to be fettuccine.
You’ll need a heavy-bottomed saucepan to make the sauce Alfredo and, obviously, a wooden spoon for stirring it.
Half a cup of butter
1 pint of thick cream
4 ozs of cream cheese
1 or 2 cloves of garlic finely minced (more if you love garlic)
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 sticking or burning. 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 about 3 minutes before the Parmesan has melted.
Serve hot with the pasta of your choice.
Alfredo sauce is very versatile, so you an experiment with it. Pour it over lightly boiled broccoli instead to cheese sauce. Add cooked strips of chicken or bacon to 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 can be used in this sauce to great effect.
If you are on a diet, you can use milk instead of cream, simply make a white sauce and add cheese(s). If you do not have Parmesan, don’t worry! You can use shredded Mozarella and grated Gruyere or a strong cheddar if you prefer.
It is best to not use pre-packed grated Parmesan cheese, it spoils the flavour of the sauce.
When you’ve made this sauce you’ll never want to buy nother kind. Your home-cooking is best with no additives or preservatives.