| Nutrition Facts | ||||||
| Serving Size 1 serving | ||||||
| Servings Per Recipe: 4 people | ||||||
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Calories from Fat
18
Calories
19
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| % Daily Values* | ||||||
| Total Fat 2g | 3 % | |||||
| Saturated Fat 1g | 5 % | |||||
| Polyunsaturated Fat 0g | ||||||
| Monounsaturated Fat 0g | ||||||
| Trans Fat 0g | ||||||
| Cholesterol 6mg | 2 % | |||||
| Sodium 10mg | 0 % | |||||
| Potassium 11mg | ||||||
| Total Carbohydrate 1g | 0 % | |||||
| Dietary Fiber 0g | 0 % | |||||
| Sugars 1g | ||||||
| Other Carbohydrate 0g | ||||||
| Protein 0g | ||||||
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Alfredo Sauce Recipe
The Original Alfredo Sauce Recipe. It's butter, lot's of it, cream, parmigiano and just a touch of grated nutmeg. What could be more simple then that! Did you know that there really was a guy named Alfredo who lived in Rome and created this recipe? Read about in the history of pasta. His original restaurant in Rome in 1914 was named Alfredo alla Scrofa in Via Della Scrofa is still in existence to this day. Although there is a franchise called Alfredo ll you'll find in Rockefeller Center, Orlando and Las Vegas it isn't the original. Today this original Alfredo recipe is shared among gourmet restaurants around the world.You can get very creative with this classic Italian pasta sauce. So creamy and delicious, you can turn it into a unique gourmet delight. Add a dollop of pesto sauce, top it with some grilled vegetables, add in some homemade roasted garlic, some chicken or shrimp.
Reference:
http://www.pasta-recipes-by-italians.com/alfredo-sauce-recipe.html
Prep:
20 minutes
Servings:
4 people
| 1lb of fetucini pasta cooked al dente. You must drain and immediately add to the sauce | |
| 12 | tbsps of Butter |
| 2 | cups of heavy cream |
| 1 | cup of freshly grated parmigiano |
| Pinch nutmeg | |
| Pinch of Salt |
Cooking Instructions
| Step 1 | Melt the butter in a sauce pan but don't let it boil or it will separate. If it does, toss it out and start fresh. This sauce must be creamy. |
| Step 2 | Slowly add the cream and let is simmer for about 1 minute. It will thicken slightly as it heats but the sauce really get thick once you add the parmigiano. |
| Step 3 | Once the butter and cream are heated and begin to thicken naturally, sprinkle with the nutmeg and salt. This adds a really subtle and deliciously soothing flavor. You'll taste it even though it's subtitle. |
| Step 4 | Drain the pasta directly from the hot water. Then almost immediately add it to the cream and butter mixture. |
| Step 5 | IMPORTANT: Remove from the heat and then add the parmigiano and toss. |
