Who is Alfredo? his sauce please!?

Question

Ciao
I’m Italian and I live in the centre of Italy. I love cooking and trying new recipe.
I’ve often read in your questions about a famous Alfredo sauce for Pasta. I don’t know it and in Italy this sauce for pasta don’t exist. Anybody can give me the recipe of this sauce? I'm curious to try it!! Thanks in advance

I've written Who is Alfredo? because in Italy Alfredo is a name for man. You know what means al dente

Answer 1

Fettuccine Alfredo

Ingredients:

Enough pasta for four people, about 1 pound uncooked.
4 tbsp. butter
2/3 cup heavy cream
1/2 cup chicken stock or broth
Sea salt and Fresh cracked pepper, to taste
2 large egg yolks
1/4 cup fresh Parmesan, grated

Procedure:

Cook the pasta until just underdone.

While the pasta is cooking, combine the butter, heavy cream and chicken stock in a pot large enough to hold the pasta and the sauce. Bring to a boil and reduce heat.

Season with salt and pepper.

Now add the undercooked pasta into the pot and return to a boil. This finishes the pasta and the sauce will be a bit thin.

Once the pasta is done to perfection and the sauce is still boiling, turn off the heat and add one of the egg yolks and quickly stir it in, then the other.

This will thicken your sauce. If it is too thick, add just a bit more stock.

Now add the cheese and toss well. Serve to warm bowls immediately.

Answer 2

Alfredo is the name of a restaurant in Rome, they also have branches in other countries. The story tells that there was a chef, named Alfredo, who invented the recipe for his wife and gave the name to that kind of pasta sauce. Now, there are many ways to prepare an Alfredo sauce but the original restaurant claims they have the one and only original... here people have written down about ten different in ten minutes. Just use your favorite, but the basic is to use cream, butter, eggs and lots of Parmesan cheese.

Answer 3

Pasta for four people, about 1 pound uncooked.
4 tbsp. butter
1 cup heavy cream
1/2 cup chicken stock or broth
Sea salt and ground White pepper, to taste
1/4 Teaspoon grated Nutmeg
2 large egg yolks
1/4 cup fresh Parmesan, grated
1/4 cup fresh Romano, grated
1/4 cup chopped flat parsely

Procedure:

Cook the pasta until just underdone.

Whisk the egg yolks, heavy cream, salt, nutmeg and white pepper in a bowel and set aside.

In a saute pan over med high heat, add the butter, let melt, but not burn, add the chicken stock, reduce by 1/3. Add the the cream mixture, cook for one minute, reduce heat to medium. Add ½ the cheese, stir, add the pasta and stir. Garnish with the pasely and remaining cheese. Also fresh cracked black pepper at this point is very nice as well.

Answer 4

Alfredo Sauce Recipes


Ingredients:
1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked


Directions:

Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.

Variation: Add cooked shrimp, crab or mushrooms.

Answer 5

Alfredo Made Easy

1/4 cup (1/2 stick) butter or margarine
1 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup milk
1/4 tsp. black pepper
8 oz. fettuccine, cooked, drained



MELT butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
PLACE hot fettuccine in large bowl. Add cheese sauce; toss to coat.

Answer 6

Alfredo is not a person. It is "al fredo" which is Italian for food left chilly or cold. Just like al dente means something that your tooth can bite on and often refers to incompletely cooked pasta.

Answer 7

Alfredo is simply butter and flour cooked to a thick paste texture. Then add heavy cream till it is of a creamy consistency, then stir in garlic powder or fresh minced garlic to taste and parmesan cheese.