Alfredo sauce is a classic preparation of Italian cuisine that has conquered palates all over the world. Originating in Italy, specifically in Rome, this sauce is named after its creator, Alfredo di Lelio, who invented it in the 1910s for his wife who needed a light and delicious meal. In many Latin American countries, this sauce is simply known as "white sauce" or "creamy sauce," and it is commonly used to accompany pasta, especially fettuccine. Over time, the original recipe has been adapted, including variations with ingredients such as chicken, shrimp, or mushrooms to give it a special touch.
In Mexico, Argentina, and other countries, it is usually also called "Alfredo sauce," maintaining its popularity on menus and in homes for its mild flavor and creamy texture that pairs perfectly with pasta. This recipe represents the fusion of Italian tradition with Latin culinary creativity, offering a rich and comforting culinary experience.
How to prepare Alfredo Sauce with pasta
Cook the noodles or fettuccine according to the package directions.
Heat butter and cream in a saucepan until the butter melts.
Remove from heat.
Add 1 cup of parmesan cheese, salt, and pepper.
Stir until the sauce is mixed and quite smooth.
Add to the drained noodles and mix until they are well coated.
Sprinkle with the remaining cheese.
Variation: add cooked shrimp, crab, or mushrooms.
Ingredients: Butter, Whipping Cream, Parmesan Cheese, Salt, Pepper, Noodles.
