WHAT IS ALFREDO SAUCE?
Alfredo sauce is an Italian American favorite that is easier to prepare than you think. After you’ve made it once, you’ll never buy the jarred stuff again. The recipe itself was invented in the 1920’s by restauranteur Alfredo di Lelio for his pregnant wife. Ironically while this sauce is famous in the U.S.A., it is almost unknown in its native Italy. American movie stars loved it so much, they served this recipe at dinner parties back home in Los Angeles, and a legend was born! Ironically while Alfredo was famous for the sauce, his nickname was the “emperor of fettuccine.”
SUGGESTIONS WHEN MAKING ALFREDO SAUCE?
Which cheese you should use is a popular question! This sauce gets its bite from hard Italian cheeses that are finely grated then melted into a basic béchamel (milk) sauce. Parmesan is normally used but Pecorino Romano or Grana Padano are also excellent for this sauce. These are generally lower moisture content formaggios unlike popular melting cheeses like ricotta or buffalo mozzarella.
WHAT GOES WITH ALFREDO SAUCE?
Alfredo sauce is not just for fettuccini–its most regular pairing. Almost any kind of pasta, gnocchi, or chicken dish works with this sauce. It’s easy to make ahead and keep around. Just be gentle when re-heating it. A double boiler (pot of water heating up another pot) is always an easy solution. And Alfredo sauce will keep in the refrigerator of up to one week in a sealed container.