Alfredo Sauce
Pasta is a favorite dish for many Americans. And today even those with gluten intolerance can also partake in this popular Italian meal with many good gluten-free pastas widely available.
The most popular sauce for any noodle is Marinara, or a simple tomato-based sauce. The second most popular is Alfredo, which is really an American term and is not used often in Italy.
Italians call a sauce made from butter and parmesan cheese “al burro.” The sauce Americans call Alfredo was made in Italy in 1907 by Alfredo di Lelioin, who first made pasta in this creamy and cheesy sauce for his wife, and later in his restaurant in Rome.
American tourists discovered the pasta tossed in this rich sauce and recreated it in the U.S. The name of its creator has become the name for this sauce here.
I like to use fettuccine with this dish as it was traditionally first made, but any pasta shape will do. Chicken or Shrimp are popular protein additions to the sauce.
Enjoy!
Alfredo Sauce
INGREDIENTS
4 tablespoons unsalted butter
2 cloves garlic, finely minced
1 1/2 cups heavy cream
2 cups freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
PREPARATION
1. Melt butter in a large skillet over medium low heat. Add the garlic and sauté a few seconds. Whisk in cream and simmer a few minutes.
2. Whisk in Parmesan, salt, nutmeg, and pepper. Continue whisking until the sauce thickens to coat the back of a spoon. Adjust seasonings to taste. Add pasta water if too thick. Serve immediately.