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 tempt his pregnant wife to eat something different. 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 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’ll require a Animal Removal 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 love garlic)
1 cup freshly grated Parmesan cheese
Melt the butter and stir in the cream together with the cream cheese. Cook over a medium heat, stirring all the time to keep the sauce sticking or burning. After the cream cheese has melted, add all the other ingredients, except the Parmesan cheese.
Stir for about 3 minutes until the Parmesan has melted.
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 chicken or bacon into the sauce, or add equally. If you prefer flat-leaved parsley, add some to taste.
You can use different cheeses, try a combination 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 rather than 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 would like.
When you have made this sauce you’ll never want to buy nother kind. Your home-cooking is best without additives or preservatives.