Alfredo Sauce

Alfredo Sauce

Spaghetti, Pasta, Noodles, Carbohydrates

Like so many other Italian sauces, this one originates in the States. They say that a man named Alfredo di Lelio made 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 of course, you can serve it with any sort of pasta that you have. It doesn’t have to be fettuccine.

You will require a heavy-bottomed saucepan to make the sauce Alfredo and, of course, a wooden spoon for stirring it.

Alfredo Sauce recipe

Half a cup of butter

1 handful of basil leaves, finely shredded

Salt and freshly grated pepper to taste

Method

Melt the butter and stir in the cream with the cream cheese. Cook over a medium heat, stirring all the time to prevent the sauce burning or sticking. After the cream cheese has melted, add the rest of the ingredients, except the Parmesan cheese.

Stir for about 3 minutes until the Parmesan has melted.

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 bat removal attic into the sauce, or add both. If you like flat-leaved parsley, add some to taste.

You can use different cheeses, try a mixture of parmesan, and two of your favourites. Blue cheese can be utilised in this sauce to great effect.

If you’re on a diet, then 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 solid cheddar if you would like.

When you’ve made this sauce successfully, you’ll never want to buy nother kind. Your home-cooking is best with no additives or preservatives.


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