Darrach Bourke is a San Francisco Bay Area professional who provides financial solutions as the head of Emerson Equity. With a passion for cooking, Darrach Bourke enjoys a range of Italian foods and prepares sauces such as Bolognese, marinara, rage, and Alfredo.

Alfredo, as it’s called in the US, is known in Italy as “al burro” for its combination of Parmesan cheese and butter. This Alfredo name dates back to a fateful trip by a pair of Hollywood actors to Rome in 1914, where they encountered a restaurateur named Alfredo di Lelio. They tried a signature butter-and-cheese linguine dish well-known among tourists and brought the memory of Alfredo’s sauce Stateside. This restaurant exists in Rome to this day and still features the “original recipe” for Alfredo sauce.

A classic Alfredo recipe starts with bringing butter and heavy cream to a simmer in a saucepan and whisking in herbs and garlic. Continue whisking for about a minute before adding fresh grated Parmesan cheese, and stir until the sauce smooths out and the cheese fully melts. The Parmesan should act as a thickening agent ,and if the sauce is too thin, simply let it stand off the heat for a couple of minutes before serving over pasta.