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A cheese-based recipe created by a roman trattoria in the early 1900s, it became popular in the United States in the 1930s. The recipe was created to season fettuccine, but it can be used on all types of pasta and risotto.
The sauce is ready to pour directly over freshly drained pasta. It can be reheated over low flame or in the microwave, after opening the bottle and removing the cap. Ideal for seasoning pasta dishes and risottos or paired with meat. Try it on hamburgers.
Alfredo sauce takes its name from Alfredo Di Lelio who in 1908 proposed “fettuccine all’Alfredo” in the menu of his family restaurant. In Italy pasta seasoned with butter and parmesan cheese has been around since 1500, but Alfredo Di Lelio was the first restaurateur to give this combination a gourmet value. The fortune of the recipe arrived several years later in the United States where it became the symbol of the Italian community. It was two silent Hollywood movie stars, Douglas Fairbanks and Mary Pickford, who made the recipe famous after tasting it during a trip to Rome in Alfredo’s restaurant.
