Like so many other Italian sauces, this one originates in the States. They say that a man named Alfredo di Lelio created the sauce to lure 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 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
1 pint of thick cream
1 or 2 cloves of garlic finely minced (more if you like garlic)
Method – raccoon removal cost
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. After 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 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 bacon or chicken into the sauce, or add equally. If you like 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’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, don’t worry! You can use shredded Mozarella and grated Gruyere or a strong cheddar if you would like.
It’s best to not use pre-packed grated Parmesan cheese, it spoils the flavour of the sauce.
When you have made this sauce successfully, you’ll never want to buy nother kind. Your home-cooking is best without additives or preservatives.