Traditional vs store-bought Alfredo sauce
Italians take great pride in their authentic regional dishes and recipes, often looking down on modern adaptations. Alfredo sauce is particularly noteworthy, as the version sold in grocery stores bears little resemblance to the original fettuccine Alfredo, the pasta dish that inspired the name.
This dish originated in the late 19th century as a variation of traditional fettuccine al burro ("with butter"). It features fresh fettuccine tossed with butter and freshly grated Parmesan cheese, and is actually considered to lack a sauce (known as in bianco, or "white"). The name Alfredo was coined around 1908 when a restaurant worker in Rome, Alfredo Di Lelio, created his version for his wife after childbirth, later serving it at his namesake restaurant.
In contrast, the Alfredo sauce found on store shelves in the United States typically includes extra ingredients such as milk, heavy cream, garlic, and various seasonings. Olive Garden has been preparing it this way since 1982, and while it's delicious, it strays from tradition. In some respects, it resembles a basic French béchamel sauce. Nutmeg is a common addition to béchamel, imparting warmth, a sweet-spicy complexity, and depth to what is essentially a mixture of flour, milk, and butter. With this in mind, incorporating nutmeg into Alfredo sauce starts to make sense.
When to add nutmeg to Alfredo sauce
Enhancing store-bought Alfredo sauces can be quite beneficial. These sauces differ significantly in texture, ingredients, and thickness. If you find the sauce too thick and sticky, consider adding chicken stock or wine. Incorporating extra pepper or garlic can also elevate the flavor. Some commercial varieties even include a touch of agave nectar to enhance sweetness.
One ingredient you probably won’t find in pre-made sauces is nutmeg. However, after trying it, you might question why it’s absent. It’s definitely worth conducting a taste test. Simply warm up some jarred sauce (be careful not to let it scorch) and pour it over your pasta. A good Alfredo should be creamy yet flavorful, with just a hint of buttery richness that makes you crave another bite.
Add the nutmeg while heating or right after, and mix thoroughly. A small amount goes a long way: just a dash or two for a single serving, or about a quarter teaspoon for four to six servings. Both pre-grated (powdered) and freshly grated nutmeg can be used, but in a buttery Alfredo, the powdered version tends to impart a bit more flavor, while fresh nutmeg offers a stronger aroma. The result is a fresh twist on a classic dish. The nutmeg adds a subtle earthy, zesty kick, enhancing the complexity and providing a rich aromatic quality. Your Sunday pasta nights may never be the same!
Recommended
The 1940s Sandwich That Swaps Bread For Juicy Watermelon
5 Easy Ways To Give Your PB&J Sandwich Some Crunch
The Only Reason You Should Open The Lid When Making A Slow Cooker Meal
The Fastest Hack To Ripen Fresh Peaches
Next up
