Here’s a recipe on how to make Alfredo sauce
Fettuccine Alfredo is a dish of fettuccine pasta with a sauce made of cream, butter and cheese. In popular American cooking the cream preparation is considered to be a sauce, though this is not the Italian convention.
This recipe will sauce one pound of pasta and serves 6 as a first course.
Alfredo Sauce
Ingredients
1¾ cups (400 ml) heavy cream
6 tbs. unsalted butter
8.5 ounces (240 grams) grated Parmesan cheese or asiago cheese
1 tsp. salt
fresh-ground black pepper
pinch of fresh-ground nutmeg
Preparation
Combine 1¼ cups (300 ml) cream and the butter in a sautéing pan large enough to accommodate the sauce and later the pound of pasta.
Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.
Remove the pan from the heat once the butter is evenly incorporated into the cream.
Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.
Drain the pasta.
Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan
Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about one to two minutes. You can add chopped parsley as a garnish mixed into the sauce.
Notes
Alfredo Di Lelio, for whom the dish is named, was a Roman innkeeper. Between the 1910s and the 1950s he owned a popular restaurant named Alfredo all’Augusteo in Piazza Augusto Imperatore in the center of the city.
The original name of the dish, created in 1914, was Fettuccine al triplo burro (Fettuccine with triple butter). He served it with golden forks given to him by Mary Pickford and Douglas Fairbanks.
Fettuccine is the traditional pasta for Alfredo and its variations because the broad noodles provide just the right platform for the rich cream and cheese.
Fresh egg pasta is greatly preferred over dried pasta for cream and cheese sauces because the sauce clings more readily to fresh pasta than it does to dried.
Further Resources
Large collection of Alfredo recipes – http://www.alfredosauce.org/
Retrieved from “http://en.wikibooks.org/w/index.php?title=Cookbook:Alfredo_Sauce&oldid=2584854”
are you from baguio city?
LA STORIA DI ALFREDO DI LELIO E DELLE SUE “FETTUCCINE ALL’ALFREDO” NOTE IN TUTTO IL MONDO – LA TRADIZIONE FAMILIARE CONTINUA PRESSO IL RISTORANTE "IL VERO ALFREDO" DI PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo che cita le “fettuccine all’Alfredo”, ho il piacere di raccontarVi la storia di mio nonno, creatore delle “fettuccine all’Alfredo”, piatto noto in tutto il mondo.
Alfredo Di Lelio aprì il ristorante “Alfredo” nel 1914 in un locale nel centro di Roma (via della scrofa) , dopo aver lasciato il suo primo ristorante condotto con la madre Angelina a Piazza Rosa (piazza scomparsa nel 1910 a seguito della costruzione della Galleria Colonna/Sordi).
Nel 1943, durante la guerra, Di Lelio cedette detto locale a terzi estranei alla sua famiglia. Nel 1950 Alfredo Di Lelio decise di riaprire con il figlio Armando il suo ristorante a Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, alla cui fama nel mondo hanno fortemente contribuito sia mio padre sia mio fratello Alfredo e che é gestito oggi da me, Ines. Le fettuccine sono servite con le famose “posate d’oro” (forchetta e cucchiaio d’oro) regalate nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità. Furono proprio tali attori americani che apprezzarono molto le fettuccine di Alfredo e tornando in USA ne fecero spontaneamente pubblicità. Da lì é cominciata la notorietà delle fettuccine all'Alfredo e della figura di mio nonno prima in USA e poi in altri Paesi nel mondo.
Il locale di Piazza Augusto Imperatore è quello che segue la tradizione familiare di Alfredo Di Lelio e delle sue note fettuccine (cfr. il sito di “Il Vero Alfredo”.
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono alla nostra tradizione familiare.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Cordiali saluti
Ines Di Lelio
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO”, NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference of your article, I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by his nephew Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See also the website of “Il Vero Alfredo”, which also contains information on franchising.
I must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo – Alfredo di Roma" in Rome.
I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio