As we sat up on the bluff the other night watching the sunset I realized there will be fewer and fewer of these nights. It seems as if the summer has flown by. It is hard to believe that school will soon be starting and the wind and snow will begin to blow.
I am still in a bit of the end of summer blues feeling as I see everyone online posting their back to school pictures. I am determined to keep up our summer fun. But, I wanted really comforting food for dinner. Pasta was in the freezer so it was perfect. I let the kids choose the sauce, either pesto cream or Alfredo sauce. They chose the Alfredo sauce.
What is Alfredo sauce? Depends on who you ask. I have learned that the American version of Alfredo sauce is very different from the Italian version of Alfredo sauce. The American version (which this is) is butter, heavy cream and Parmesan cheese. It may also have black pepper, garlic, cream cheese, flour, and or a pinch of nutmeg. The Italian (or Roman) version is simply butter and Parmesan cheese. That is all. Now it had LOTS of butter in it. They would toss the hot homemade fettucine noodles with lots of butter and Parmesan cheese until they melted together to form a wonderful sauce. Many believe the American versions were brought about to cut time in the amount of time it took to toss the noodles until the sauce was perfectly silky or that the cheese available in the 1950s and 1960s was so inferior in the United States that they needed other items to add more flavor and make it smoother. Either way both sound delicious to me.
I wanted the heavy, creamy American version of the sauce for this dish. I will make the other version next time. But, this was exactly what I was looking for. My kids loved the creamy, cheesy sauce with a hit of black pepper to add a bit of punch to the dish.
I served this meal with a warm crusty Italian bread and green beans.
Tortellini with Classic Homemade Alfredo Sauce