Alfredo sauce

Alfredo Sauce is a popular Italian sauce used primarily in pasta dishes. It is made from butter, heavy cream, and Parmigiano-Reggiano cheese. The sauce is named after Alfredo di Lelio, a restaurateur in Rome, who is credited with its creation in the early 20th century.

History

Alfredo di Lelio first made the sauce for his pregnant wife in 1914. He later served it in his restaurant, Alfredo alla Scrofa, in Rome. The dish, Fettuccine Alfredo, became popular among American tourists in Rome and was subsequently introduced to the United States where it has become a staple in Italian-American cuisine.

Preparation

Alfredo sauce is traditionally made by melting butter and adding heavy cream, which is heated until it thickens. Grated Parmigiano-Reggiano cheese is then added and mixed until it melts and forms a smooth sauce. Some variations may include garlic, nutmeg, white pepper, or other spices for additional flavor. The sauce is typically served over pasta, such as fettuccine, but can also be used in other dishes like chicken Alfredo.

Variations

While the traditional Alfredo sauce is made with just three ingredients, many variations exist. In the United States, it is common to add garlic to the sauce. Other variations may include other types of cheese, such as Pecorino Romano or Mozzarella. Some versions may also include proteins like chicken or shrimp, or vegetables like broccoli or peas.

See also

• Italian cuisine
• Fettuccine Alfredo
• Parmigiano-Reggiano
• Italian-American cuisine