Looking for a rich, creamy, and completely keto-friendly Alfredo sauce? This buttery, cheesy sauce is made with simple ingredients like heavy cream, Parmesan, and garlic, creating a luxurious flavor without the carbs. Whether you spread it on pizza, drizzle it over veggies, or toss it with zoodles, this sauce is an effortless way to add restaurant-quality taste to any meal—all while staying low-carb and sugar-free!

The history of Alfredo sauce is actually quite different from what many Americans might expect, and there's an interesting distinction between the American and Italian versions of this sauce.
Origins in Rome
Alfredo sauce originated in Rome in the early 20th century. The original dish, "Fettuccine al burro" (our keto fettuccine with butter version), was created by Alfredo di Lelio in 1908. He was trying to prepare a nourishing meal for his pregnant wife who was experiencing nausea. His simple creation consisted of fresh fettuccine tossed with generous amounts of butter and Parmesan cheese.

Rise to Fame
The dish gained international fame when American tourists Mary Pickford and Douglas Fairbanks, famous silent film stars, dined at Alfredo's restaurant in Rome in the 1920s. They loved the pasta so much that they presented Alfredo with a golden fork and spoon and shared the recipe with friends back in the United States.

The American Adaptation
What Americans know as Alfredo sauce today is actually quite different from the original Italian version. The American adaptation includes heavy cream, which was not in the original recipe. This creamy version became popular in the United States in the 1960s and continues to be a staple in American Italian restaurants.

Italian Perspective
Interestingly, traditional "Alfredo sauce" as Americans know it isn't widely recognized in Italy. Italians generally don't consider it an authentic Italian dish in its American form. In Italy, the original version (fettuccine al burro) is much simpler - just butter and Parmesan cheese melted together by the heat of freshly cooked pasta and a bit of starchy pasta water.

Most Italians would actually say they don't "love" Alfredo sauce, at least not the American cream-based version. The original butter and Parmesan preparation is appreciated in Rome as a traditional dish, but it's not nearly as ubiquitous in Italy as it is in American Italian restaurants.

The simpler Italian version is valued for its ability to showcase good ingredients - high-quality butter, freshly grated Parmigiano-Reggiano, and fresh pasta - which aligns with the Italian culinary philosophy of letting a few excellent ingredients shine.