The Best Alfredo Sauce You've Ever Had
Nothing satisfies a craving for comfort food like a pasta dish with alfredo sauce. This dish was invented by Alfredo di Lelio in 1914, at his restaurant in Rome. The story goes that his pregnant wife couldn't keep food down, so he came up with a pasta dish that not only satisfied her, but eased her nausea. The original alfredo sauce involved doubling the amount of butter in the serving bowl both before and after adding the fettuccini.
For the best fettuccini alfredo you've ever had, follow this recipe. It's fattening, but oh so good. You'll use lots of sweet butter and heavy cream, with lots of cheese. Add broccoli or chicken or sausage, or whatever you'd like, to jazz it up. Hot pepper flakes are always great to add for a kick.
- 5 tablespoons sweet butter
- 2-3 garlic cloves, minced
- 2 cups heavy cream
- 1/2 -3/4 cup grated parmesan cheese
- 1/2 -3/4 cup grated mozzarella cheese
- White pepper to taste
- Pasta of your choice, but for traditional Alfredo dishes, choose Fettuccini. Tube penne is also great.
Melt the butter in a saucepan over medium heat. Add cream, pepper and garlic, stirring and bring to a simmer. Add parmesan cheese and simmer, stirring frequently, for about 10 minutes, or until thick and smooth. Add mozzarella cheese and stir frequently, until smooth. When smooth, serve over cooked pasta!
You can make a low fat version of this, but you'll want to add flour or corn starch to thicken the sauce, if you are going with a low fat version (the cream and high fat cheese provide the thickening agents). Remember you can add any vegetables you like, from Asparagus to Arugula, and you can add chicken breast or sausage. Some versions call for egg yolk and nutmeg, that's a personal choice.
