Tuesday, January 8, 2013

#26 Alfredo Sauce

Alfredo sauce is such a luxurious dish. It originated in Rome, Italy. It was in the 1920's when restauranteur Alfredo di Lello created this dish. I like to create mine with fat free half and half instead of the original heavy whipping cream. We sprinkle chopped cooked turkey bacon on top and it's just delicious.



1 lb. uncooked fettuccine
1 tablespoon butter
1 1/4 cups fat-free half and half
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

  1. Cook pasta according to package directions. Omit the salt and oil. Drain.
  2. Melt butter in a large skillet over medium heat. Add the half and half, grated Parmesan cheese, salt and add pepper. Cook for 1 minute, stirring constantly. Reduce heat; add the cooked pasta, tossing gently to coat. Serve immediately.


We read about Rome, where this dish originated. She learned that it is the capital of Italy and  is founded in 753 BC,  it's history spans more than 2 1/2 thousand years! We read about St. Peter's Basilica and examined it's interiors. Hope to actually visit soon!

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