How to Make Alfredo Sauce From Scratch

Penne, Alfredo Sauce, Food, Italy

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 he served was his fettuccine Alfredo. Now it is served in many Italian restaurants around the world.

There are several methods of making Alfredo sauce, and needless to say, you can serve it with any sort 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, of course, a wooden spoon for stirring it.

Half a cup of butter

4 ozs of cream cheese

1 or 2 cloves of garlic finely minced (more if you love Squirrel Poop)

1 handful of basil leaves, finely shredded

Salt and freshly grated pepper to taste

Method

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 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 about 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 add 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 used in this sauce to good effect.

If you’re on a diet, you can use milk instead of cream, simply make a white sauce and add cheese(s). If you don’t have Parmesan, don’t worry! You can use shredded Mozarella and grated Gruyere or a strong cheddar if you prefer.

It’s best to not 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.

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