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 made the sauce to tempt his pregnant wife to eat something different. Now it’s 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 kind of pasta that you have. It doesn’t have to be fettuccine.
You’ll need 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
4 ozs of cream cheese
1 or 2 cloves of garlic finely minced (more if you love garlic)
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.
When the sauce is smooth and simmering, add the Parmesan cheese. Stir for around 3 minutes until 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 as an alternative to cheese sauce. Add cooked strips of bacon or chicken into the sauce, or include both. If you prefer 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 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 have made this sauce you’ll never want to purchase nother kind.