My First Alfredo Sauce

Tonight was a success! I made my first alfredo sauce without ruining it. The recipe I used came from Cooks.com, but I did it a little different. I found a 7 ounce container of a mix of shredded Parmesan, Romano & Asiago cheeses. Since the recipe called for 1/2 cup of Parmesan and 1/2 cup of Romano, I just added a little extra Parmesan to make up the final ounce. I also left out the garlic, but I will probably use it next time. I didn’t make Fettuccine alfredo; we cooked some Penne pasta (my husband’s favorite) and put the sauce on top.

I was a hurry, so the cheese didn’t completely melt like it was supposed to, but my husband was happy with the way it turned out. It was really tasty, and I think next time I will start a little sooner in order to let the cheese melt and the sauce be a little smoother.

Alfredo sauce is most commonly used in Fettuccine Alfredo, but to me the sauce can be used on any pasta. I found this information about this dish/sauce at Wikipedia.com:

As the story goes, Fettuccine Alfredo became extremely popular, and di Lelio’s restaurant attracted many celebrities. Two of these were Mary Pickford and Douglas Fairbanks, who fell in love with the dish while on their honeymoon in 1927, and gave him a golden fork to serve it. On their return to the United States they asked for the same recipe, and thus introduced it to the New World. It was also no doubt popularized by the opening of branches of the original Alfredo’s in New York and the EPCOT Center in Orlando.

Despite the story, references to Fettuccine alfredo in American books and newspapers are sparse until about 1980. Fettuccine Alfredo has now become ubiquitous in Italian-American restaurants in the United States, though in Italy, it is mostly served to American tourists.