Fettuccine al burro, the original Italian name of Alfredo sauce, was concocted in 1914 by Alfredo di Lelio, the owner of Alfredo's restaurant in Rome. Word of the wonderful sauce spread and hungry travelers came from all over Italy to taste it. They loved it so much they brought the recipe back to the United States, where it's become a staple in Italian restaurants. This almost perfect sauce consists of three basic ingredients, melted cheese, cream and butter. The rest of the recipes are variations on a theme.

To make Alfredo sauce, you first melt butter in a pan and then add in cheese (usually Parmesan) and then add the cream. Once the cheese is melted, you can add salt, pepper or whatever other seasonings you want. You can also add or substitute Romano, Asiago or other cheeses but you should know it does change the flavor of the sauce somewhat. After combining the sauce with your fettuccine noodles (or whatever other noodle you choose) you can add salmon, mock crab, vegetables or mushrooms on top of the dish to use it as an entree instead of a side dish. The only downside to the sauce is its rather high calorie count and the astronomical amount of cholesterol. That small matter aside, it's all good.

However, you can substitute half-and-half for the cream if you're trying to cut down on calories or fat. It will change the flavor and consistency of the sauce slightly but it will work.

Fettuccine Alfredo (Dairy)
12 ounces uncooked fettuccine pasta
6 tablespoons butter
2/3 cup whipping cream
1/2 teaspoon salt
White pepper to taste
Ground nutmeg to taste
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

Cook pasta according to package directions. Drain and return to pan; set aside. In a skillet melt the butter and cream together until butter melts and mixture starts to bubble. Cook, stirring constantly (do NOT bring to a boil) for about 2 more minutes. Stir in salt, pepper and nutmeg. Remove from heat. Slowly stir in the cheese and continue stirring until completely blended and sauce is smooth. Return mixture to low heat for just a minute or so; don't let it come to a boil. Pour sauce over pasta and toss to coat. Warm pasta and sauce over low heat and cook, stirring, until pasta is coated and mixture is warm. Place in a serving bowl and garnish with the chopped parsley. Serve immediately. Serves 4.

Modified from a Florence Tyler recipe

Almost Olive Garden Alfredo (Dairy)
1/2 cup unsalted butter
2 teaspoons minced garlic
2 cups whipping cream
1/4 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese
1 12-ounce box fettuccini or angel hair pasta, cooked according to package directions

Melt butter in medium saucepan over medium/low heat. Add the garlic, cream and white pepper and bring mixture to a simmer (do not let it boil), stirring constantly. Add the Parmesan cheese and simmer sauce for 5-7 minutes or until sauce has thickened and is smooth. When sauce is thickened add mozzarella cheese and stir until smooth. Stir frequently. Place pasta on serving plates and spoon sauce over pasta. (You can also combine the sauce and pasta before you place it on the serving platter.) Serves 4.

Modified from about.com

Three-Cheese Microwave Alfredo (Dairy)
This is the perfect amount for two people.

1/3 cup grated Parmesan cheese
1/3 cup grated Romano cheese
1/2 cup shredded mozzarella cheese
3 tablespoons butter
1/4 cup milk
1 teaspoon minced garlic
Salt
Pepper
1/2 teaspoon onion powder
6-8 ounces cooked pasta

Combine cheeses, butter and milk in a microwave-safe bowl. Heat on high for 1 minute; stir. Add the minced garlic and onion powder; stir to combine. Heat on high for another minute and stir again. Heat again on high for 30 seconds to 1 more minute depending on how melted the cheese is and how bubbly the mixture is. Remove mixture from microwave. Stir; season with salt and pepper. Pour sauce over cooked pasta. Serves 2.

Extreme Alfredo Sauce (Dairy)
So rich and so good!

1 tablespoon olive oil
2 teaspoons minced garlic
1 8-ounce package cream cheese, cubed
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup whipping cream
12 ounces cooked pasta

In a large saucepan saute the garlic in the olive oil for about 2 minutes, making sure not to let garlic get too dark. Add the Parmesan, cream cheese, butter, cream and milk to skillet, cook, whisking constantly, until mixture is smooth. If sauce is too thick, you may want to add a little more cream. Pour sauce over cooked pasta and toss to coat; serve. Serves 4. Can be doubled or tripled.

Submitted by Carl Ziftman, Indianapolis

Peppered Salmon Alfredo (Dairy)
1 cup evaporated milk
1/4 cup butter
1/4 cup flour
4 teaspoons vegetable broth, water or milk
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound smoked peppered salmon, chopped
1/4 cup grated Parmesan cheese
12 ounces cooked pasta

In a small saucepan over low heat melt butter. Whisk in flour. Cook, stirring constantly, for 2 minutes. Add broth or milk and whisk to combine. Add garlic, salt and pepper and whisk to combine. Continue to cook over low heat, stirring constantly until sauce thickens. Add salmon and cook for 2 minutes, stirring constantly so sauce won't burn or stick. Add cheese; cook for 1-2 minutes. Serve over the cooked pasta. Serves 4.

Low-Fat Alfredo Sauce (Dairy)
1 12-ounce can evaporated skim milk
1 cup grated low-fat Parmesan cheese
1/2 cup shredded low-fat mozzarella cheese
1/4 teaspoon pepper, or to taste
Skim milk to thin sauce if necessary
12 ounces cooked pasta

In a saucepan heat the milk to a simmer and add the cheeses. Stir and cook until cheese is melted and sauce is thickened. If sauce it too thick add a little skim milk and whisk to combine. Add the pepper, stir and serve over pasta. Serves 4.

Modified from lowfatcooking.com

Garlic Alfredo (Dairy)
1 pound pasta of choice
3 cups whipping cream
1 1/2 cups grated Parmesan cheese
4 tablespoons minced garlic
2 teaspoons olive oil
Salt and pepper to taste

Cook pasta until just tender. Drain and rinse; set aside. In a skillet saute the garlic in the olive oil until it is a light golden but not burnt. Add cream to skillet and heat to a simmer. Whisk in cheese and cook until cheese is melted. Add pasta, toss to coat and season with salt and pepper to taste. Cook for about 1 or 2 minutes until pasta and sauce are warm; serve. Serves 6.

Faux Alfredo Lite (Dairy)
1 1/3 cup nonfat ricotta or cottage cheese
2/3 cup skim milk
1/2 cup grated low-fat Parmesan cheese
1/4 cup liquid egg substitute
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound cholesterol-free pasta, uncooked

In blender or food processor mix ricotta cheese, milk, Parmesan cheese, liquid egg substitute, salt and pepper until smooth; set aside. Cook pasta until tender, 1-2 minutes; drain. Return pasta to stove. Add cheese sauce to pasta; toss well. Cook over low heat, stirring constantly, until sauce is heated through, about 1 minute; do not boil. Transfer to warmed serving bowl; serve immediately. Serves 6.

Modified from cooking.com

Mock Crab Alfredo (Dairy)
1 12-ounce package fettuccini
1 egg yolk, beaten
1 cup cream
1 stick butter, melted
1 tablespoon parsley
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 8-ounce package mock crab, cut into pieces

Cook pasta according to package directions. Drain and set aside. In a saucepan combine the egg yolk, butter and cream. Cook over low heat, stirring constantly, until mixture starts to bubble. Add Parmesan cheese and garlic powder and cook, stirring constantly, until mixture thickens and cheese is melted. Add mock crab and mix to coat. Pour cream mixture over pasta, toss to coat and serve. Serves 4.

Note: You can substitute veggies like broccoli, spinach or snow peas (cooked al dente) for the mock crab.