Alfredo Sauce Recipe Explained

Alfredo di Lelio of Rome, Italy, is the creator of the original Alfredo Sauce. Today there are two types of Alfredo sauce, the Italian or the American type. Italian Alfredo Sauce is always lots of butter and Parmesan cheese. In American restaurants, additional ingredients are added to the Italian mixture, including heavy cream, sometimes nutmeg, basil, or other seasonings. Alfredo sauce is common with fetuccine pasta, but can also be served with chicken or vegetables.  
Alfredo sauce compliments a variety of wines, including Chardonnay, Pinot, Grigio, and Sauvignon Blanc. Instead of creating the sauce from scratch, Alfredo sauce can also be bought from the grocery store, in jars near the spaghetti sauce. Note, that persons who are lactose intolerant may not handle Alfredo sauce well.  

Ingredients
2 cup cream (heavy, or 35% cream is preferred
¼ cup cold butter
¼ cup parmesan cheese, grated
Salt  
White pepper
Pasta  
Fresh parsley, chopped for garnish
Extra parmesan cheese

Method
1.Heat a large saucepan over high heat until very hot. Add enough cold water to cover the bottom of the pan. Let the water evaporate but ensure there are a few drops left in the pan. This will keep the cream from scorching and burning on the bottom of the pan. Remove the pan from the heat.
2.Add the cream to the pan and return it to the heat. When the cream starts to boil, reduce heat to medium or medium high and continue to boil until it is reduced by half.
3.Meanwhile cook pasta in well salted water according to package directions. Drain well when prepared.
4.when the cream is lessened remove it from the heat. Add butter 1 tablespoon at a time and beat it in. The cream should thicken and become glossy. Add the cheese and hot pasta to the cream. Season with salt and pepper and garnish with chopped fresh parsley.
5.Serve immediately with added parmesan if preferred.

Source: articlesbase

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