Alfredo sauce...

Alfredo sauce is a white sauce which is often used 

to accompany pasta dishes.

Traditionally, it was made with butter and Parmesan

cheese, but more modernly, and especially in the 

United States, Alfredo sauce also includes heavy cream.

In many parts of the world, Alfredo sauce is prepared

separately from the pasta, and it is sometimes also

available for sale in jars at stores.

In Italy, the country where the inspiration for 

the sauce can be found, Alfredo sauce is not made

separately from the pasta. Instead, the ingredients

are added to the pasta individually and the whole 

mixture is tossed to coat the pasta.

Fettuccine 'Alfredo'  is a pasta dish made from 

fettuccine pasta tossed with Parmesan cheese and

butter. As the cheese melts, it absorbs the liquids 

to form a smooth and rich coating on the pasta.

It was named by an Italian restaurateur at his restaurant

Alfredo Alla Scrofa in Rome. A thick, creamy white sauce composed of butter, cream, and eggs used in Italian cuisine.

Make Alfredo Sauce in a pan, cook pasta while

you heat cream, butter, and Parmesan cheese on

low heat. You can also add ingredients such as parsley

or nutmeg.

For a more complex layer of flavor, caramelize onions 

and or garlic in the pan before adding the dairy

ingredients. Once the pasta has cooked, toss the pasta

with the sauce to coat, or pour the sauce on top. 

If you wish to add ingredients like vegetables then,

layer them on top of the pasta before pouring the sauce on.

You can also thicken this Alfredo sauce with a roux, 

if a thicker cream sauce is desired.

what does ' Roux' mean in cooking ?

"Roux" is the French word for "brown," and

brown describes a roux in color.

A roux is a base for gravies, soups, etouffee,

gumbo and many other Cajun and French dishes.

The first rule of roux is patience.

A roux can take a while as long as an hour to

reach the desired stage of brown.

The second rule of roux is to have a heavy pot 

and a wooden spoon.

Cooking the roux slowly and evenly is a must

to prevent burning.

Recipe of Alferdo Sauce..

Ingredients:  1 cups heavy cream, 3 tbs butter, 

120 grams grated Parmesan cheese, 

3\4 tsp salt, fresh ground black pepper and  

pinch of fresh-ground nutmeg.

METHOD : Mix cream and the butter in a  

pan large enough to accommodate the sauce

and later the pasta also.  Heat over a low flame 

the butter and the cream , until it comes

to a bare simmer. Now remove the pan from the

heat, once the butter is evenly incorporated into 

the cream.  Cook the pasta, draining it a little 

before it reaches the al dente stage. 

The pasta should be slightly undercooked before

being added to the sauce because it will continue 

to cook while the sauce is being finished.  

  Add the drained pasta,  cream, the cheese, the salt, 

the nutmeg, and  pepper powder to the pan.   

Heat the pasta and sauce over a low flame, 

tossing continuously, until the cheese melts into

the sauce and the sauce thickens slightly, about one

to two minutes. You can add chopped parsley 

as a garnish .