Alfredo Sauce | the Original

Składniki

Not with the name Alfredo, not with the same cheeses, and definitely not in a 5-year shelf-stable jar but this dish is actually very Italian.

Alfredo di Lelio was a Roman cook back in the 1950s, and he once created a dish for his sick wife.

She didn’t have an appetite, so he “invented” pasta ai 3 formaggi/ three-cheese pasta.

Parmigiano, butter, and… more @parmigianoreggiano.na

She loved it so much that he added the simple pasta dish to his restaurant’s menu (the restaurant still exists: Alfredo alla Scrofa — Rome).

Alfredo then exported the dish to New York, where it became so popular that a different, Americanized version didn’t take long to be born.

Heavy cream and garlic were the biggest differences: a different pasta dish, but not the blasphemy most Italians say it is.

What’s really wrong with this sauce nowadays is that most of the time it comes in a jar full of bad preservatives, modified starches, and gums.

Not all pasta sauces are poison. Get in the habit of reading labels, google what you don’t recognize and you’ll learn how to spot a harmful product in no time.

Ingredients (serves 3)

Pasta 400g

Butter 130g

Parmigiano 100g

Cooking water

Find the full recipe card at the link in bio 👀🔗