You see an awful lot of recipes calling themselves ‘Alfredos’ that are indeed just that. And I get it - Alfredos are really high calorie and high fat, and a roux with cheese is certainly HEALTHIER.
<Don’t Call It An Alfredo Though>
A modern fettuccine Alfredo was invented BY an Alfredo, a bit of a history lesson here for you! Alfredo sauce was invented by an Alfredo di Lelio in Rome, who started working in a family restaurant run by his mother Angelina in the piazza Rosa in 1892.
And an Alfredo as created by the original chef Alfredo has THREE ingredients and THREE ingredients precisely! Butter, cream, and Parmigiano-Reggiano cheese make up a purist’s Alfredo.
I do allow myself to sub fat free half and half for the cream, I’ll say that, as a concession to fat and calories. It’s still something one makes for a treat and not everyday!
(And keep in mind, because of all the butter, it does NOT reheat well. Leftovers turn very greasy.)
I cut down the recipe to use as a pizza sauce today: chicken Alfredo pizza is also a favorite of mine! Basically anything that involves butter, cream, and cheese is a favorite, let’s face it. 😊
ALFREDO SAUCE
(For 8 oz pasta)
1/2 C butter
1/2 C cream or half and half
3/4 C shredded Parmigiano-Reggiano cheese
Melt butter in small saucepan. Stir in cream with a whisk; it will want to separate. Add cheese and stir till melted.
Top hot pasta with sauce and garnish with parsley.
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