Alfredo sauce is a white sauce, like a Béchamel sauce that has been seasoned and has Parmigiano cheese added to it. Béchamel sauce was originally from the Italian cuisine it is now part of the French cuisine as well and is considered one of the ”mother sauces.”. The creation of Alfredo sauce is credited to Alfredo Di Lelio who served the sauce in his restaurant in Rome, Italy.
In its simplest form, Alfredo sauce is butter melted on the pasta then cheese is added to melt into the butter and pasta forming a creamy coating. In this version I make a seasoned roux and then add milk and cook until the sauce is thickened. I then add the cheese melting it into and combining with the sauce. Some would say that cream must be used to make a proper Alfredo sauce. I usually have butter, flour, milk and most often Parmigiano cheese in the refrigerator. Not so with cream so quite often I will make things that traditionally call for cream with milk instead. That works just fine in this recipe.