Alfredo Sauce Recipe
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 kind. Italian Alfredo Sauce is strictly lots of butter and Parmesan cheese. In American restaurants, more ingredients are added to the Italian mixture, including heavy cream, sometimes nutmeg, basil, or other seasonings. Alfredo sauce is common with fetuccine pasta, but can also be served with chicken or vegetables.Alfredo sauce compliments 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 supermarket, in jars near the spaghetti sauce. Note, that those who are lactose intolerant may not handle Alfredo sauce well.Ingredients2 cup cream (heavy, or 35% cream is best cup cold butter cup parmesan cheese, gratedSaltWhite pepperPastaFresh parsley, chopped for garnishExtra parmesan cheeseMethod1.Heat a large saucepan over high heat until very hot. Add enough cold water to cover the bottom of the pan. Allow the water evaporate but ensure 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 comes to boil, lessen heat to medium or medium high and continue to boil until it is reduced by half.3.Meanwhile cook pasta in well salted water according to package directions. Drain well when prepared.4.After 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 turn 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.
