Alfredo sauce

2016-12-09 a.o.


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.


Alfredo sauce was originally only Parmesan cheese and butter tossed in hot pasta.

To prepare it as a separate sauce, slowly melt butter and cheese over low heat. To keep it liquid, add cream. To reduce calorie load, substitute half or all of the cream with béchamel sauce. See also: Shrimp Alfredo with Fettuccini.

Commercial Alfredo sauce is loaded with thickeners and stabilizers.


This is what you need for 3 cups:

For Basic Alfredo

  • 1 cup heavy cream
  • 1 stick (8 tbsp.) butter
  • 2 cups freshly-grated parmesan cheese
  • S&wP, nutmeg
  • Water from cooking pasta (to thin sauce)
Pic1: fettuccini Alfredo



Pic2: melt butter SLOWLY
Pic3: melt cheese SLOWLY
Pic4: add cream


Pic5: over pasta — 2017-04-01
Pic6: with seafood — 2016-12-09
Pic7: served