Cook Pasta Sauce
Yet another pasta sauce and peopular variations
I was looking through my kitchen cabinet today, wondering what to make for dinner, when I found some pasta, butter and cheese. I was also able to find some milk inside our refrigerator so I decided to Make Pasta with Alfredo sauce. This is a really good and creamy pasta that anyone would love, especially the kids.
Did you know that dish was once used to make Fettucine burro? I didn’t know that until I asked a friend of mine (who is a Chef). I asked him for an Alfredo pasta recipe since I didn’t know what to do with these ingredients. He told me to melt cheese along with the butter. He also gave me a brief history of the dish.
The recipe is a pasta dish that has been invented in 1914. And this creamy white sauce is most popular in the Italian restaurants that can be found throughout Italy and the United States. Although it is an Italian dish, the American version of this sauce considers the cream preparation stage as a sauce already.
The reason why I love it so much is because it is simple yet very rich. Why do I say that it is simple? It’s because my Chef friend has taught me how to create various variations based on the basic ingredients of the Alfredo recipe. I never knew that Alfredo could turn into Carbonara or any other white pasta sauce before I talked to him! And it was really good that I got to talk to him since he gave me a few tips on how I could make good variations of it and what other ingredients I could add to the dish.
My chef friend told me that I could add ingredients such as lemon zest, asparagus tips, green peas, blanched prosciutto or bacon (for us who can’t afford the expensive things in life), shrimp, or even smoked salmon that has been cut into bite sizes. The trick is, you have to like the ingredient that you are adding onto the sauce so that it will work.
Another thing that my friend taught me is that the the whole dish needs to go through a gentle cooking and a proper balancing of the ingredients. This means that the sauce must be just thick enough so that the pasta can be coated minus the gross pool on the plate’s bottom. But at the same time, it should not be as thick as glue.
Lastly, the dish needs to be served immediately. This is because the sauce contains a huge portion of fat. Once it cools, it will congeal too much.
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