Alfredo sauce is one of the most popular pasta sauces in the world. Its creamy, cheesy flavor makes it a go-to topping for fettuccine, linguine, and other long noodle dishes. But what are the origins of alfredo sauce, and do Italians really put cream in it?
The history of alfredo sauce
Alfredo sauce was invented in Rome in the early 20th century by restaurateur Alfredo di Lelio. According to legend, Alfredo came up with the recipe to tempt his wife’s lack of appetite after she gave birth. His unique combination of butter, Parmigiano Reggiano cheese, and pasta water became a huge hit with customers at his restaurant.
The fame of Alfredo’s pasta dish spread quickly. Wealthy American tourists in Rome, including early film stars Mary Pickford and Douglas Fairbanks, became enthralled with the creamy pasta and helped popularize it internationally. Alfredo even named the dish “fettuccine al triplo burro” (fettuccine with triple butter) for Pickford due to her love of the butter-heavy sauce.
After Alfredo di Lelio’s death in 1943, the restaurant was sold outside the family. It still operates today in Rome, serving traditional fettuccine alfredo made according to Alfredo’s original recipe.
Authentic Italian alfredo sauce
So what goes into an authentic Italian alfredo sauce? The original recipe contains just a few simple ingredients:
- Butter – A generous amount of high-quality butter provides the sauce’s rich, creamy texture.
- Parmesan cheese – Freshly grated Parmigiano Reggiano lends its nutty, salty flavor.
- Pasta water – The starchy water the pasta cooks in helps thicken and bind the sauce.
Notice anything missing? That’s right – there’s no cream in a traditional Italian alfredo sauce!
The silky texture comes from emulsifying butter into the pasta water, not from adding heavy cream. Italian alfredo sauce highlights the pure flavors of cheese and butter. Only a minimal amount of starch is needed to create the sauce’s clingy consistency and allow it to coat each strand of pasta.
Why alfredo sauce is different outside Italy
So when did cream start getting added to alfredo sauce? The creamy version we’re familiar with in the United States traces back to the early 20th century.
As Italian immigrants brought alfredo sauce to America, restaurants adapted the recipe to suit local tastes. Americans tended to expect a luxuriously rich pasta sauce, so heavy cream or milk became standard additions. The additional dairy gave the sauce more body and a silkier texture.
By the 1970s, the alfredo sauce made by most restaurants featured a cream and cheese-based sauce. Ragu and Bertolli started bottling mass-produced “alfredo” sauce, which contained cream as the base along with cheese, garlic, preservatives, and stabilizers. This cemented the idea that authentic alfredo sauce was creamy.
The Alfredo di Lelio restaurant in Rome still chooses not to add cream to their sauce. But outside Italy, the cream-enriched version became the norm. The comforting, indulgent taste appealed to American and international diners and allowed the sauce to take off in popularity around the world.
Homemade alfredo with and without cream
When cooking alfredo sauce at home, you have the choice whether to add cream or not. Here is a classic creamy alfredo recipe:
Ingredients:
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 1⁄4 cups freshly grated Parmesan
- Salt and black pepper to taste
- Cooked pasta
- Chopped parsley for serving
Instructions:
- Heat cream and garlic in a saucepan until simmering.
- Reduce heat and whisk in butter until melted.
- Whisk in 3⁄4 cup Parmesan until smooth and thickened.
- Season with salt and pepper.
- Toss sauce with cooked pasta and top with remaining Parmesan and parsley.
For a lighter cream-free version, try this:
Ingredients:
- 3 tablespoons butter
- 1 cup pasta cooking water
- 1 1⁄4 cups freshly grated Parmesan
- Salt and black pepper to taste
- Cooked pasta
- Chopped parsley for serving
Instructions:
- Melt butter in a saucepan over medium heat.
- Whisk in 1 cup pasta cooking water.
- Bring to a simmer and whisk in Parmesan until thickened.
- Season with salt and pepper.
- Toss sauce with cooked pasta and top with parsley.
Both versions produce a rich, creamy sauce. The cream-based recipe makes for an especially decadent dish. But the Italian-style sauce highlights the cheese and butter flavors beautifully.
The final verdict
So do Italians put cream in their alfredo sauce? According to tradition, no. An authentic Italian alfredo sauce does not contain cream.
Its silky texture comes from butter emulsified into starchy pasta water. Freshly grated Parmesan cheese brings a hit of savory flavor. The simple combination coats pasta in a luxurious bite without overshadowing the pasta itself.
Outside Italy, adaptations like added cream became the norm for restaurant alfredo sauce. Home cooks can choose to make it either way. But when in doubt, remember that the classic Italian method uses just a few ingredients – and none of them are cream!
Nutrition Information of Alfredo Sauce
Alfredo sauce is known for being high in fat and calories, thanks to its generous amounts of butter and cheese. Here’s a nutrition comparison of one serving:
| Alfredo Sauce Version | Calories | Total Fat | Carbs | Protein |
|---|---|---|---|---|
| Cream-based | 330 | 27g | 4g | 9g |
| Cream-free | 260 | 22g | 2g | 9g |
The cream-free sauce has about 20% fewer calories and fat than the creamy version. But both deliver ample amounts of saturated fat and sodium.
Ways to lighten up alfredo sauce
If you’re looking to trim calories, fat, or sodium in alfredo sauce, here are some tips:
- Use reduced-fat milk or half-and-half instead of heavy cream.
- Substitute half the butter with olive oil or vegetable broth.
- Use reduced-sodium chicken or vegetable broth as some of the pasta cooking liquid.
- Choose low-fat or light Parmesan cheese.
- Mix in pureed cauliflower or butternut squash to add bulk.
- Finish with fresh lemon juice and zest for brightness.
With a few simple swaps, you can enjoy creamy, satisfying alfredo sauce without all the extra calories and saturated fat.
How To Reheat Alfredo Sauce
Leftover alfredo sauce deserves to be just as delicious as the first time around. Here are some tips for reheating alfredo sauce while preserving that creamy, cheesy flavor:
On the stovetop
For the stovetop, gently heat alfredo sauce in a saucepan over medium-low, stirring frequently. Add a splash of milk or cream if the sauce seems too thick. Stir in torn basil leaves or a squeeze of lemon before serving for brightness.
In the microwave
Reheat alfredo sauce in the microwave in 30 second intervals, stirring between each, until hot. Covering the bowl prevents splatter but can make the sauce watery, so stir well before serving. Finish by stirring in extra cheese to restore creaminess.
In the oven
For best results, transfer alfredo sauce to a casserole dish before refrigerating. Reheat it covered in a 300oF oven for 15-20 minutes. Let rest 5 minutes before mixing well and topping with Parmesan cheese.
With pasta
For leftover pasta in alfredo sauce, combine them in a baking dish. Cover and bake at 375oF for 15-20 minutes until hot and bubbling. The pasta will absorb moisture from the sauce, resulting in ideal creaminess.
How Long Does Alfredo Sauce Last In The Fridge?
Properly stored, homemade alfredo sauce can last 3-5 days in the refrigerator. Here are some storage tips:
- Let alfredo sauce cool completely before refrigerating in an airtight container.
- Avoid introducing extra moisture that can cause early spoilage.
- If reheating unused portions of sauce, boil for at least 3 minutes first.
- If signs of spoilage like sour smell or mold appear, discard immediately.
- For longer shelf life, freeze unused alfredo sauce for 2-3 months.
As a dairy-based sauce, alfredo tends to spoil faster than plain tomato sauce. Follow these refrigeration guidelines for the best results and always rely on your senses – if it smells off or develops mold, play it safe and throw it out.
Popular Variations
Once you’ve mastered the basics, try one of these delicious twists on alfredo sauce:
Broccoli Alfredo
Add chopped steamed broccoli and simmer until heated through.
Mushroom Alfredo
Sauté sliced mushrooms and add them in for extra richness.
Chicken Alfredo
Toss in shredded rotisserie chicken or quickly sautéed chicken breast.
Shrimp Alfredo
Mix in cooked shrimp for an elegant seafood pasta.
Pesto Alfredo
Stir in a generous spoonful of pesto for herby garlic flavor.
Sun-dried Tomato Alfredo
Add chopped sun-dried tomatoes for a pop of umami.
Conclusion
Italians keep their alfredo sauce elegantly simple – just butter, cheese, and pasta water. Outside Italy, heavy cream was popularized as an addition to create a luxuriously rich and creamy sauce. When cooking alfredo at home, feel free to choose your favorite method. Just be sure to store and reheat leftovers properly so every bite stays just as delicious as the first.