While fettucine alfredo was created in Italy in the early 20th century, its familiar form laden with butter, cream and Parmesan essentially is an American creation. Alfredo as we know it today basically is a white sauce enriched with grated cheese and as such, is versatile and suited for a number of uses besides dressing a plate full of pasta.
Use alfredo sauce in place of tomato sauce to moisten the layers of a lasagna. This style sometimes is called lasagna bianca, or white lasagna. Lasagna bianca may be layered with sauteed mushrooms, cooked zucchini, prosciutto, cooked chicken, cooked spinach, steamed artichoke hearts or whatever other fillings appeal to your palate.
Substitute alfredo sauce for the usual tomato-based pizza sauce and you have pizza bianca. Topping options include whole basil leaves, slivers of sun-dried tomatoes, cooked baby shrimp or chicken, chopped bacon, and red onions or scallions.
Use alfredo sauce as the binder for casserole dishes. Scalloped potatoes take on a new spin when prepared this way, and cooked cauliflower or broccoli turns into a rich but mild gratin. Try it,with cooked rice and broccoli or peas -- with or without the addition of cooked chicken, tuna or salmon. Or make a casserole with mushrooms, green beans and alfredo sauce together with rice or cooked egg noodles. Add fontina or Swiss cheese for an extra hit of flavor.
Use alfredo sauce as a quick and convenient topping for vegetables. Mix it with steamed or sauteed spinach as a variation on classic creamed spinach. You also could use it to top baked potatoes in place of sour cream.