Alfredo sauce
2016-12-09
a.o.
Wikipedia
Fettuccine Alfredo is an Italian pasta dish of fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.
The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early to mid 20th century; the "ceremony" of preparing it tableside was an integral part of the dish.
The dish became popularized and eventually spread to the United States, where it remains popular. The recipe has evolved and its commercialized version, with heavy cream and other ingredients, is now ubiquitous. In the U.S., however, it is often served as a main course, sometimes garnished with chicken or other ingredients.
Commercial Alfredo sauce is loaded with thickeners and stabilizers.
the original Alfredo sauce
2020-09-24
Pic1-3: pasta, butter, pasta with butter
- Alfredo sauce was originally only Parmesan cheese and butter tossed in hot pasta.
- This pasta wasn't really hot anymore by the end of the meal, so I had to reheat it a little bit to get the butter and cheese to melt. ☺
Pic4-6: cheese, Alfredo sauce
- I didn't use Parmesan cheese but a mixture of 4 cheeses that I had at hand. (Pic4)
- For authenticity, I should have added more butter and/or heavy cream instead of water to make the sauce more liquid. (Pic5+6) Still, it shows what it can and should be.
the new Alfredo sauce
To prepare it as a separate sauce, slowly melt butter and cheese over low heat. To keep it liquid, add heavy cream. To reduce calorie load, substitute half or all of the cream with béchamel sauce.
See also: Shrimp Alfredo with Fettuccini.
Pic1: fettuccini Alfredo
Pic2: melt butter SLOWLY
Pic5: over pasta — 2017-04-01