Fettuccine al burro, the original Italian name of Alfredo sauce, was concocted in 1914 by Alfredo di Lelio, the owner of Alfredo’s restaurant in Rome. Word of the wonderful sauce spread and hungry travelers came from all over Italy came to taste it. Someone loved it so much they brought the recipe back to the United States where it’s become a staple in Italian restaurants. This almost perfect sauce consists of 3 basic ingredients, melted cheese and cream and butter. The rest of the recipes are variations on a theme.
To make Alfredo sauce, you first melt butter in a pan and then add in cheese (usually Parmesan) and then you add the cream. Once the cheese is melted, you can add salt, pepper, or whatever other seasonings you want. You can also add or substitute Romano, Asiago or other cheeses, but you should know it does change the flavor of the sauce somewhat. After combining the sauce with your fettuccine noodles (or whatever other noodle you choose) you can add salmon, mock crab, vegetables, or mushrooms on top of the dish if you want to use it as an entree instead of a side dish. The only downside to the sauce seems to be its rather high calorie count and the astronomical amount of cholesterol. That small matter aside, it’s all good.
While most Alfredo sauce recipes are pretty much the same they can, with the addition of a few nontraditional ingredients, become something truly outstanding.
NOTE: You can substitute half and half for the cream if you’re trying to cut down on calories or fat. It will change the flavor and consistency of the sauce slightly but it will work.
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.
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