What’s better than a creamy Alfredo sauce on a bed of fettuccine pasta? Comforting, creamy and delicious, what more do you need?
This pasta sauce is the classic that just keeps on getting better and better. The alfredo sauce has been around since the early 20th century and was created by Alfredo di Lelio in Italy. And here we are today in the 21st century, still obsessed with it. Oh, how grateful we are for Mr di Lelio!
In today’s recipe, we will be using classic ingredients to create this amazing sauce: butter, cream, garlic and parmesan cheese. Feel free to use any other hard cheese, however, we do recommend grated parmesan cheese for the best (and yummiest) result.
When starting your sauce by melting the butter and cream, make sure that your heat isn’t too high. You do not want to run the risk of burning your butter, and you also don’t want the butter and cream mixture to fully boil – just keep it at a simmer. Once your garlic is added, you are going to continue to whisk the mixture to avoid any clumps forming. And then lastly, you add the parmesan cheese. As the cheese is added and stirred into the sauce, the sauce will begin to thicken. It’s as easy as that!
If you want to mix the flavours up a bit, feel free to add extra ingredients. Ingredients such as broccoli, mushrooms, ham, and chicken go beautifully with the creamy Alfredo sauce.
Nothing can compare to the original Fettuccine Alfredo, but sometimes you just can’t get enough of that sauce. So why not try incorporating the Alfredo sauce in different dishes? Let your imagination run wild. Try baking potatoes in the creamy Alfredo sauce, or perhaps try a creamy chicken dish. Either way, with these ingredients, any dish is guaranteed to be rich and delicious.
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