The main difference between Alfredo and Carbonara is that Carbonara has more ingredients than Alfredo. Alfredo sauce basically has melted butter, heavy cream, and parmesan cheese, whereas Carbonara sauce has cream, eggs, Parmesan or Pecorino Romano, guanciale (Italian cured meat made typically of pork), parsley, and black pepper.
Alfredo and Carbonara are two popular pasta sauces in Italian cuisine. They are quite quick and easy to prepare and pair well with Italian dishes like spaghetti and fettuccine.
Key Areas Covered
1. What is Alfredo Sauce
– Definition, Features
2. What is Carbonara Sauce
– Definition, Features
3. Difference Between Alfredo and Carbonara
– Comparison of Key Differences
Key Terms
Alfredo, Carbonara
What is Alfredo Sauce
Alfredo sauce is a sauce made from melted butter, heavy cream, and parmesan cheese. Unlike other sauces, Alfredo sauce does not use tomatoes or other vegetables. Its delicious taste is a result of dairy products. Most chefs also use seasonings like garlic, salt, pepper, and parsley. Some also add Italian seasoning to enhance the taste of this sauce. We can trace the origin of Alfredo sauce to Rome. But it has now spread to many countries all over the world and is especially popular in the United States. Generally, this sauce is added to fettuccine noodles to make fettuccine alfredo, a popular Italian dish.
Alfredo sauce is very easy to cook. It only involves sautéing the garlic in butter, adding heavy cream, stirring until this mixture gets thicker, and adding the Parmesan cheese and seasoning. Ready-made Alfredo sauce is also available as convenience food in supermarkets in many countries. However, this ready-made version may be thickened with starch or eggs instead of cheese.
What is Carbonara Sauce
Carbonara sauce is made with cream, eggs, Parmesan cheese, and guanciale (Italian cured meat made typically of pork). Some chefs also add vegetables, such as peas, to this sauce. Carbonara is one of the most popular sauces in Italian cuisine, and it is also one of the quickest sauces to cook.
To make carbonara sauce, first, you have to gently sauté guanciale in olive oil. Then you have to whisk together the cheese (Pecorino Romano or Parmesan) and egg yolks. The next step is adding the guanciale and some freshly ground pepper into the bowl and tossing them all together. Spaghetti is the pasta we usually pair with Carbonara sauce, but it also goes well with fettuccine, linguine, rigatoni, or bucatini.
Similarities Between Alfredo and Carbonara Sauce
- Alfredo and Carbonara are rich and creamy white Italian sauces.
- Cream and cheese serve as the base of both sauces.
- They are quick and easy to cook.
- We use both with Italian noodles and pasta dishes.
Difference Between Alfredo and Carbonara
Definition
Alfredo sauce is a sauce made from melted butter, heavy cream, and parmesan cheese, while Carbonara sauce is made with cream, eggs, Parmesan cheese, and guanciale.
Ingredients
Alfredo sauce is made from melted butter, heavy cream, and parmesan cheese, while Carbonara sauce is made with cream, eggs, Parmesan or Pecorino Romano, guanciale (Italian cured meat made typically of pork), and black pepper.
Texture
Carbonara has a somewhat crunchy texture due to guanciale, whereas Alfredo has a smooth texture.
Pasta
The most common pasta paired with Alfredo is fettuccine, while the most common pasta paired with Carbonara is spaghetti.
Taste
Alfredo sauce has a buttery taste, while Carbonara has a more earthy taste.
Conclusion
Alfredo and Carbonara are rich and creamy white Italian sauces. The main difference between Alfredo and Carbonara is that Carbonara has more ingredients than Alfredo. Alfredo sauce basically has melted butter, heavy cream, and parmesan cheese, whereas Carbonara sauce cream, eggs, Parmesan or Pecorino Romano, guanciale (Italian cured meat made typically of pork), parsley, and black pepper.
Reference:
1. “What Is Alfredo Sauce?” Salernos Pizza.
2. “Pasta Carbonara.” Cooking Classy.
Image Courtesy:
1. “The Only Original Alfredo Sauce with Butter and Parmesano-Reggiano Cheese” By Meliciousm – Own work (CC BY-SA 4.0) via Commons Wikimedia
2. “Espaguetis carbonara” By Javier Somoza (CC BY-SA 4.0) via Commons Wikimedia
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