What? I’m confused. I have no idea what she’s talking about.
Though I’m sure there are many cooks and chefs in blogsphere who know the story and history of Alfredo sauce. But here I am, a busy grammy chauffeuring grandkids and always rushing to get home early enough to prepare something easy and fast for dinner.
Anyway, sister starts telling me the story and I’m remembering our childhood when our mother and both of our grandmothers made ‘macaroni’ dishes five nights a week — they came up with dozens of varieties of pasta dishes and not one of them was made with only butter and cheese. To this day my daughter, who is a no nonsense cook, never made pasta with butter. They do enjoy spaghetti aglio e olio, which is garlic & oil.
In our Italian/American family we never had Alfredo sauce, ever, ever – not the “Original” with butter, or the American version with heavy cream and cheese which has been called “heart attack on a plate”. Actually I never even heard of Alfredo sauce until many years after I was married.
“O.k., o.k.” I’m telling sister as she is trying to convince me to re-make the “original” Alfredo sauce. She knows I like to re-make recipes especially since I’m the one who has to keep the “bad fats” out of our diet.
Can’t be too difficult. After all how could you mess up melting butter. So I’m convinced, but my other half is not going to be happy eating pasta with butter, even if it is the “Original” Alfredo sauce. Not hearty enough, you know what I mean? But he did clean the plate. I guess he liked it.
So let’s take this “Original” Italian Alfredo Sauce to a new level. I encourage everyone to make their own version. Use butter as the base and then add in your favorite vegetable. Use your imagination and you can use the tips below create your own version of a quick and easy Pasta Alfredo any way you choose.
This can be a great vegetarian dish. I’m going to take a big risk here and guess that some terrific cooks out there have done this already.
I use a butter alternative as my base since this rich butter sauce is not on our doctor’s recommended food list. Of course, feel free to use your preferred brand of butter.
- Shallots or garlic chopped
- 1-2 TBLS. fresh lemon juice and some white wine (approx. 1/4 cup)
- any cooked and chopped fresh vegetable you would like to add (I like adding fresh spinach leaves, but you can add in your favorite veggie).
- Grated Reggiano cheese
Original Italian Alfredo Sauce
- Prep Time: 5-7 minutes
- Cook Time: 10-15 minutes
- Total Time: 22-30 min.
- Yield: 2-3 servings
- Category: dinner
- Cuisine: American
- Shallots or garlic chopped
- 1-2 TBLS. fresh lemon juice and some -Optional- white wine (approx. 1/4 cup)
- any cooked and chopped fresh vegetable you would like to add
- fresh Buitoni fettuccine or linguine (the fresh Buitoni only takes a few minutes to cook)
- 1/4 cup or so of the hot pasta water if needed
- Parmigiano-Reggiano cheese
- salt and pepper to taste
- fresh parsley chopped, or fresh chopped basil
- Saute the shallots or garlic in the melted butter until soft and opaque.
- Add the fresh lemon juice and white wine if using and let cook for a minute or two.
- Add the cooked pasta to the sauce and gently stir to blend the flavors with the pasta.
- If you need more sauce, add some of the hot pasta water. Season with salt and pepper and add the chopped parsley or basil.
- Add some grated Parmigiano-Reggiano cheese.
Keywords: Alfredo Sauce, original recipe, Italian style, Alfredo, no cream Alfredo sauce
There you have it, your own original pasta dish using the “Original” Alfredo sauce as your base.
Suggested Wine Pairings for Original Italian Alfredo Sauce:
For this pasta dish choose a white wine with creamy buttery flavors which you can find in a Chardonnay from California. Many are fermented and/or aged in oak which gives the wine creamy buttery flavors. This will go well with the butter sauce.
If you make your sauce with more of a lemon flavor, try a Pinot Grigio or Sauvignon Blanc. The acidity in these two white wines will match the acidity in the lemon sauce.