Fettuccine Alfredo

Alfredo Sauce is a creamy white sauce originating from the famous Italian pasta dish »Fettuccine Alfredo«. Brought to the United States by tourists returning from their journey to Rome, Alfredo Sauce is now one of the most popular sauces – used in a vast variety of recipes of American cuisine.

While the classic Alfredo sauce as used in Fettuccine Alfredo, is just as simple as melting some butter with heavy sauce, Parmesan cheese and some seasoning – to be tossed over the Fettuccine – there are a lot of refined recipes known today. And Alfredo sauce is not just limited to simple pasta anymore. While shrimp alfredo or chicken alfredo might be the best known dishes, turkey alfredo, salmon alfredo spinach or tomato alfredo become more and more popular and will take their place in the short, but impressive history of Alfredo Sauce.

As a nearly universal ingredient, ready to use Alfredo sauce nowadays can be bought even in stores. But unlike the more expensive Parmesan cheese these instant sauces are often thickened with amylum (starch) and flour. Flour, by the way, is used in many variations as a substitute for the more expensive Parmesan cheese, just like Roux.

However, there are many ways to prepare Alfredo sauce and how to use it in the kitchen. Our site will present you all of them. Do not hesitate to contribute your variation, send us your photos and recipes and we will soon add them to our growing collection.

Note on the name »Fettuccine Alfredo«: Fettuccine is a egg based pasta of long and flat shape. Sometimes spelled as fettucini, fettuccini or even fettucine they all lack the second c or try to add an i at the end, where none is needed. Fettucine is already the plural form

Enjoy your meal!