Pasta coated in a velvety butter and parmesan Alfredo sauce.
Rich, smooth, and comforting, this is pasta at its most indulgent. Butter and parmesan melt together into a silky sauce that clings to every piece, giving you a creamy, savoury bite from start to finish. Simple, satisfying, and impossible to rush.
Butter gives the sauce its richness and glossy, silky finish.
Aged parmesan adds a deep, nutty, savoury flavour to every bite.
The sauce clings to the pasta, so no bite is ever dry or plain.
Alfredo sauce traces back to Rome in the early 1900s, where restaurateur Alfredo di Lelio served pasta tossed with butter and parmesan. Two Hollywood stars, Douglas Fairbanks and Mary Pickford, tasted it on their honeymoon in the 1920s and helped make it famous abroad.
The original idea is beautifully simple. As butter and finely grated parmesan are tossed with hot pasta, they melt into a smooth, velvety sauce. Today, Alfredo is one of the world’s best-loved comfort pastas.
Alfredo proves you do not need a long ingredient list. You need the right ones, brought together with care.
A Roman dish that travelled the globe, becoming a menu favourite almost everywhere.
Butter and parmesan melt into a smooth sauce that feels rich without being heavy-handed.
Mild, creamy, and familiar, it is a pasta that pleases both kids and adults.
