Whilst many have come to regard Alfredo sauce as an Italo-American creation, we can confirm that its true origins lie in Italy. This delicious, creamy sauce was the work of Alfredo di Lelio in early twentieth-century Rome. Di Lelio’s wife, Ines, was pregnant in 1908 and was suffering from severe nausea and so the worried restaurateur developed a new recipe, combining several different varieties of cheese wrapped around long strands of pasta, in the hope that his wife would be able to eat it. Praying to Saint Anna, the protector of pregnant women, Alfredo served up this dish and his prayer was answered!
This cheesy pasta sauce was not only a triumph with Ines but went down a treat at Di Lelio’s restaurant in Rome where it was often served with fettuccine. In fact, this tasty dish was enjoyed by the Hollywood actors Douglas Fairbanks and Mary Pickford when they were in Rome on their honeymoon and they were quite besotted with Alfredo’s pasta. It is thought that it was through this couple that Alfredo’s sauce travelled to America where it became a Hollywood favourite and where it is still enjoyed today! Our indulgent take on this classic dish incorporates the pungent joy of northern Italy's black truffles into a smooth, creamy sauce. We serve our truffle Alfredo with fettuccine to recreate that romantic night in Rome.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Remove the gluten free pasta from the brown bag and cook in the boiling water for 2 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 1tbsp (15ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Once cooked, transfer the pasta to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Flour Blend (White Rice, Brown Rice, Potato Starch, Tapioca Starch, Buckwheat, Maize, Sorghum, White Teff, Xanthan Gum), Water, Sunflower Oil, Turmeric Powder
Cream (MILK), Water, Vegetarian Cheese (MILK, Salt, Vegetarian Rennet), Butter (MILK), Truffle Sauce (Mushrooms, Sunflower Oil, Extra Virgin Olive Oil, Summer Truffle (1%), Black Olives, Salt, Aromas), Olive Oil
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 878kcal
Following nutritional information is per 100g:
- Energy 1132kJ
- Calories 272kcal
- Fat 12.1g
- Of which saturates 7.0g
- Carbohydrates 32.1g
- Of which sugars 2.7g
- Protein 8.5g
- Salt 0.14g
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