There’s a story behind creamy Alfredo sauce. Like so many other Italian sauces, this one originates in the States. It is said 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. Now it’s served in many Italian restaurants around the world.
There are several techniques 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, of course, a wooden spoon for stirring it.
Alfredo Sauce recipe
Half a cup of butter
1 pint of thick cream
1 or 2 cloves of garlic finely minced (more if you like garlic)
1 handful of basil leaves, finely shredded
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.
Stir for around 3 minutes before the Parmesan has melted.
Alfredo sauce is very versatile, so you an experiment with it. Pour it over lightly boiled broccoli as an alternative to cheese sauce. Add cooked strips of chicken or bacon to the sauce, or add both. If you like flat-leaved parsley, add some to taste.
You can use unique cheeses, try a mixture of parmesan, and two of your favourites. Blue cheese may be used in this sauce to great effect.
If you are on a diet, then you can use milk instead of cream, simply make a white sauce and add cheese(s). If you don’t have Parmesan, do not worry! You can use shredded Mozarella and grated Gruyere or a strong cheddar if you prefer.
It is best not to use pre-packed grated Parmesan cheese, it spoils the flavour of the sauce.
When you’ve made this sauce you’ll never want to purchase nother kind.