This Alfredo sauce is a no-fail, 5-minute sauce. Once you try it, you will never buy a jar of Alfredo sauce again. This sauce is great for both pizzas and pastas.
Instructions
Prepare all ingredients. Parmesan cheese is much better if it’s not grated in advance.
Preheat heavy whipping cream with butter, until it starts to simmer. Whisk the cream as it simmers, so it doesn’t stick to the bottom.
Press garlic into the cream and cook for another minute.
Add Parmesan cheese to the cream, keep whisking until it completely melts.
People don’t understand that “Italian-American cuisine”, IS NOT “Italian cuisine”…
Anyway, he didn’t invent anything, his original recipe was “fettuccine al burro”, that is egg pasta simply seasoned with melted butter and sprinkled with parmesan on top (and this is what Italians have eaten for centuries).
The even more popular way of serving pasta alfredo in the US – with chicken – is beyond imaginable.
It is not just poultry and pasta that are not allowed to mix – meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).
In Italy, this way of making pasta is often referred to as pasta del cornuto – which translates as “cuckold’s pasta”, because making it betrays an absence of time or care put into the simple meal, with the consequential assumption that a wife’s [romantic] attention must be elsewhere.