There’s a story behind creamy Alfredo sauce. 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 it over. Now it is served in many Italian restaurants around the world.
There are lots of methods 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 require a heavy-bottomed saucepan to make the sauce Alfredo and, obviously, 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
Melt the butter and stir in the cream with the cream cheese. Cook over a medium heat, stirring all the time to keep 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 until the Parmesan has melted.
Serve hot with the pasta of your choice.
Alfredo sauce is extremely 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 unique cheeses, try a combination of parmesan, and two of your favorites. Blue cheese can be utilised in this sauce to great effect.
If you’re on a diet, you can use milk rather than cream, just 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’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 buy nother kind.