Alfredo sauce is one of the most traditional accompaniments for pasta, originating from the Alfredo alla Scrofa restaurant in Rome in 1914. Created by Alfredo di Lelio, this creamy and flavorful sauce has a rich history tied to its evolution from the 'fettuccine al burro' dish. Over the years, it has become a beloved classic, perfect for enhancing pasta dishes or other culinary creations.
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Melt the butter and olive oil in a saucepan over very low heat.
Add the heavy cream and pepper, cooking over low heat and stirring frequently with a wooden spoon. Optionally, add a pinch of salt.
Add the grated Parmesan cheese and continue cooking over low heat for 8 minutes or until the sauce becomes thick and smooth in consistency.
Remove from heat and use immediately.
For a richer flavor, use freshly grated Parmesan cheese instead of pre-packaged varieties.
Ensure the heat is kept low throughout the cooking process to prevent the sauce from curdling.
This sauce pairs best with fettuccine, but it can also be used with other types of pasta or as a topping for vegetables and meats.
Can I use a substitute for heavy cream?
Yes, you can use half-and-half or a mixture of milk and butter as a substitute, but the sauce may be less creamy.
How can I store leftover Alfredo sauce?
Store the sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if needed.
Can I make this sauce ahead of time?
It's best served fresh, but you can prepare it ahead and reheat it gently. Avoid overheating to maintain its creamy texture.
What type of Parmesan cheese should I use?
Use high-quality, freshly grated Parmesan cheese for the best flavor and texture.
Can I add other ingredients to this sauce?
Yes, you can add cooked chicken, shrimp, or sautéed vegetables to make it a complete dish.
