Cook It Yourself – Alfredo Sauce

Alfredo di Lelio of Rome, Italy, is the creator of the original Alfredo Sauce. Today there are two types of Alfredo sauce, the Italian or the American type. Italian Alfredo Sauce is always lots of butter and Parmesan cheese. In American restaurants, more ingredients are added to the Italian combination, including heavy cream, sometimes nutmeg, basil, or other seasonings. Alfredo sauce recipe is common with fetuccine pasta, but can also be served with chicken or vegetables.

Alfredo sauce is a white colored sauce which is used with pasta delicacies. Customarily, it was prepared with butter and Parmesan cheese, but recently, and particularly in the United States of America, Alfredo sauce also consists of heavy cream. Alfredo sauce is cooked independently from the pasta, and it is occasionally also obtainable for sale in jars at provision stores.

Alfredo sauce goes well with a variety of wines, including Chardonnay, Pinot, Grigio, and Sauvignon Blanc. Instead of creating the sauce from scratch, Alfredo sauce can also be bought from the grocery store, in jars near the spaghetti sauce. Note, that persons who are lactose intolerant may not handle Alfredo sauce well.

Ingredients

The ingredients for Alfredo Sauce are listed below. Kindly accumulate all in one place before starting to cook, it makes it easier to manage.

• 2 cup cream (heavy, or 35% cream is preferred
• 1/4 cup cold butter
• 1/4 cup parmesan cheese, grated
• Salt
• White pepper
• Pasta
• Fresh parsley, chopped for garnish
• Extra parmesan cheese

Method

1. Heat a large saucepan over high heat until very hot. Add enough cold water to cover the bottom of the pan. Let the water evaporate but make sure there are a few drops left in the pan. This should keep the cream from scorching and burning on the bottom of the pan. Take the pan from the heat.
2. Add the cream to the pan and return it to the heat. When the cream starts to boil, reduce heat to medium or medium high and continue to boil until it is reduced by half.
3. In the meantime cook pasta in well salted water according to package directions. Drain well when cooked.
4. When the cream is reduced remove it from the heat. Add butter 1 tablespoon at a time and whisk it in. The cream will thicken and become glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
5. Serve immediately with added parmesan if preferred.