Alfredo Sauce
Alfredo sauce recipe, a thick, cream, dairy rich sauce. The basic ingredients are comprised of real butter, heavy cream, eggs and Parmesan cheese. There are many variations of the sauce prepared by amateur cooks to professional chefs. Depending on taste preferences, a version of the sauce can be adapted to have low fat or very rich ingredients according to dietary needs and taste expectations.
The origin of the sauce is traced back to Rome, Italy in 1914 with restaurateur, Alfredo di Lelio. His pregnant wife was having difficulty keeping her food digested, so he experimented with various pasta sauces to feed his wife and satisfy her taste for delicious food. She liked this sauce, enjoyed its flavor and began to eat better. He began serving the sauce in his restaurant, Alfredo alla Scrofa.
As reviews of this new recipe served at Alfredo alla Scrofa spread, local and visiting customers came to taste the new sauce. Interpretations of the sauce began to travel to different locations and countries. It eventually became a staple in Italian cuisine.
It is a versatile dish that lends well to pasta. When prepared at its truest form with no substitutes, the quality ingredients includes Parmegiano-Reggiano, rich butter and heavy cream. It becomes versatile when the thickened sauce adheres to the varied textures of many forms of al dente pasta.
In addition to pasta, it also works well with vegetables and meats. The richness of the creamy sauce compliments the tastes and textures of most vegetables. It is used in some vegetarian main dishes or as a side dish. As a side dish, it is a tasty accompaniment to a meal. The sauce is adaptable to be successfully paired with many cuts of meat.
Alfredo Sauce
When dining out at restaurants, it is usually listed in the menu with featured pasta dishes. When cooking at home, the sauce is usually available for purchase at the local market or grocery store. Bring a taste of Italy to your home dining experience with this delicious sauce. Enjoy!