There is 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 lure 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 that 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 need a heavy-bottomed saucepan to make the sauce Alfredo and, obviously, a wooden spoon for stirring it.
Half a cup of butter
1 or 2 cloves of garlic finely minced (more if you love 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 keep the sauce sticking or burning. After the cream cheese has melted, add the rest of the 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 very versatile, so you an experiment with it. Pour it over lightly boiled broccoli instead 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 unique cheeses, try a mixture of parmesan, and two of your favourites. Blue cheese may be utilised in this sauce to great effect.
If you’re 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 solid cheddar if you prefer.
It’s best not to use pre-packed grated Parmesan cheese, it spoils the flavour of the sauce.
When you’ve made this sauce successfully, you’ll never want to purchase nother kind. Your home-cooking is best with no additives or preservatives.