A couple of years ago I had the pleasure of dining at Alfredo’s in NYC. It was a purely decadent experience! It got my mind thinking about this iconic Italian dish. My enquiring mind made me research just what the origins of Alfredo sauce came from. Was it Italian or American? Well, it is a little bit of both!
The original was prepared by a chef named Alfredo who prepared it for his ill wife who was pregnant. She was in need of a hearty dish that would be easy on her stomach. So, he used egg noodles, parmesan, and whole butter. That was it. Tossing it together and using the pasta water as the sauce binder….well, that happened in about 1920. Then American’s fell in love with this dish but real Parmigiana Reggiano became hard to get ahold of in the 50’s so we used whipping cream to thicken the sauce. So check out my hybrid of Italy meets American Alfredo Sauce!
Quick Fettuccine Alfredo
1 cup frozen egg noodles or fresh fettuccine noodles, cooked (reserve pasta water)
1 stick unsalted Braum’s butter
1 cup heavy whipping cream
2 cups parmesan reggiano, grated
salt and pepper
In a skillet, melt and the butter and then whisk in the cream. Add in 1 1/2 cups of parmesan cheese and stir till melted. Add salt and pepper to taste. Use the hot pasta water to help thin out the sauce and make smooth. To prepare the pasta, place 1/2 cup of parmesan cheese in the bottom of a large pasta bowl, pour the hot pasta over the top and drizzle with the white sauce and toss with tongs. Add grilled chicken or shrimp!
Sausage and Tomato Penne Alfredo
1 smoked sausage, sliced thin
1 contained grape tomatoes
2 green onions, sliced
1 cup Alfredo sauce (see above recipe)
1 pound penne pasta, cooked
salt and pepper
In a large sauce pan, brown the sausage in olive oil. Add the pasta, grape tomatoes, green onions and Alfredo sauce. Toss together and serve with a green salad.