Created in 1892, by Alfredo di Lelio, a Roman chef; Alfredo Sauce consisted only of Parmesan, butter and pasta. Later came the addition of cream. Serve by itself or alongside just about anything – our summer favourites are shrimp and asparagus, or with one of the most common picks – chicken breasts.
Alfredo Sauce
Adapted from the Best of Bridge Series. The only carbs are the pasta! We call this Alfredo Sauce because literally we've eaten it with every type of pasta including fettuccine.
In general 1/2 cup cooked pasta = 15CHO. Gluten Free pasta has more CHO per 1/2 cup. For a precise carb count, weigh and measure by brand and type of pasta.
Ingredients
- 350 gr dry pasta
- 1/3 (76 gr) cup butter
- 1 ½ cup whipping cream
- 2 cups (140 gr) grated parmesan
- 1 tsp. salt
- ½ tsp. pepper
Instructions
- In a large frying pan melt the butter and add ½ cup whipping cream. Stir constantly over medium heat until sauce reduces by half and thickened. As it cooks down, shiny, large bubbles appear. Cover and set aside if making ahead.
Cook pasta and drain. Turn heat to medium and quickly toss pasta into frying pan with set aside sauce. Mix with two forks until pasta is coated. Add half parmesan cheese and half remaining whipping cream. Sprinkle salt and pepper and then add remainder of cheese and cream. Continue to gently mix with the forks until cheese is melted and cream sauce thickens and combined. Let rest for 5 minutes in serving dish. Serve with a garnish of parsley if desired.
