Alfredo SauceAlfredo Sauce was made known in Rome, and has since become popular in the very popular Fettucine Alfredo dish commonly served in Italian-American restaurants. This well-known white sauce is not difficult to make and though it is known as the sauce for fettucine, any flat, string pasta will work. This sauce is also often served as a dip for bread or vegetables as well as over pasta. This recipe makes enough for a 12oz package of fettucine. Ingredients: In a large, heavy-bottomed saucepan, melt the butter. Add the cream, cheese and season with salt and pepper. Stir until the sauce thickens. Pour immediately over freshly cooked and drained pasta, toss to coat the pasta. Sprinkle the parsley over the top and serve immediately. This sauce is best served fresh, but can be stored in a sealed container in the refrigerator for up to two days - best not to freeze this sauce.
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