One of the famous pasta sauces is Alfredo’s thick creamy velvety sauce. It gently envelops each pasta, smooths its surface and caresses your sky with its rich butter-cheese flavor. For the first time this classic sauce was prepared in 1914 by chef Alfredo di Lelio in his own restaurant on Via del Scrofa in Rome.
Pick your recipe
You will need
-
- Classic Alfredo Sauce:
- 2 cups fatty 35% cream
- ¼ cups of cold sliced unsalted butter;
- ¼ cup grated Parmesan cheese;
- 1 clove of garlic;
- salt and freshly ground black pepper;
- chopped fresh parsley for decoration.
- Alfredo Sauce with Egg Yolks:
- 2 yolks from large chicken eggs;
- 250 ml of heavy cream;
- - ¼ cup cold sliced unsalted butter;
- ¼ cup grated Parmesan cheese;
- ½ coffee spoon grated nutmeg;
- salt and freshly ground black pepper.
Instruction manual
1
Classic Alfredo Sauce
Heat a small saucepan with a thick bottom over high heat. Pour some fresh, cold water to the bottom. Allow the water to evaporate almost completely, but make sure that just a few drops remain at the bottom. This will protect the cream from burning.
2
Remove the pan from the heat and pour cream into it. Return the container to the stove and bring them to a boil. Reduce the heat to small and boil the cream until they are doubled.
3
Peel a clove of garlic, cut it in half lengthwise, put on a cutting board and press on it with the flat side of the blade of a wide knife. So from the garlic will stand out more juice containing essential oils, giving the dish a unique garlic flavor.
4
Put the garlic to the cream. Hold him there for just five minutes and remove it with a slotted spoon. This time is enough for the sauce to have a distinct smell, but the vegetable itself did not give it a noticeable metallic taste.
5
Remove cream from heat. Take the whisk. Put the butter in the sauce and gently mix the butter and cream with gentle, unsharp movements. The sauce should be homogeneous, thick and shiny.
6
Add cheese to the sauce, continue stirring. Season to taste with salt and pepper. Optionally, before adding the sauce to hot pasta, garnish it with freshly chopped parsley.
7
Alfredo Sauce with Egg Yolks
Make Alfredo sauce according to the classic recipe, but without the addition of garlic. Beat the egg yolks first in a separate bowl.
8
Insert the yolks brought to the necessary consistency in a hot sauce, continuously whipping it. Add spices.
Useful advice
Vegetables, pieces of warm boiled chicken, shrimp are often added to Alfredo sauce.
To prepare this sauce with chilled peeled shrimps, they are removed from the packaging, rinsed with cool water and put in the sauce. Then the stew-pan with sauce is put on the stove on a small fire and, stirring continuously, they are heated for 3-5 minutes.
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