Alfredo sauce with parmesan
4 servings
15 minutes
Alfredo sauce with parmesan is a classic of Italian cuisine that has conquered the world with its simplicity and rich flavor. The history of this sauce dates back to the early 20th century when Roman restaurateur Alfredo di Lelio sought to create a creamy and rich sauce for pasta. The base of cream, butter, and parmesan gives the dish a velvety texture and a unique creamy-cheesy taste with subtle hints of garlic and pepper. Thick and enveloping, it pairs perfectly with fettuccine, creating a harmony of flavors that captivates from the first bite. This sauce is a symbol of Italian hospitality, served hot and freshly made to maintain its creamy consistency.
1
Take a deep pot and pour cream into it. Bring to a boil over low heat and add butter.
- Cream 25% fat: 300 ml
- Butter: 20 g
2
Next is the cheese. You can leave some parmesan for sprinkling or pour it all at once. In the second case, you'll get a thicker and stickier sauce. Mix thoroughly and immediately pour the sauce over the pasta, continuing to stir. Serve without delay.
- Grated Parmesan cheese: 80 g
- Salt: to taste
