Alfredo and Carbonara are two types of pasta sauce in Italy. The significant differences between Alfredo and Carbonara are due to the various ingredients used in the preparation of each sauce. When you want to prepare Alfredo, you need heavy cream, minced garlic, butter, and some other components like parsley, chicken, and shrimp.
Most times, people eat it with vegetables. Another important information to know is that Alfredo sauce was first made in 1914 by Alfredo di Lelio. Carbonara, on the other hand, is prepared from eggs, pecorino romano, guanciale, and pepper. The black pepper in Carbonara will make the total difference between the two sauces. And also, both sauces differ in terms of color. Carbonara has a kind of black pink color, while the parsley in Alfredo is also a significant differentiating factor in terms of color. The flavor of both Alfredo and Carbonara differ due to the addition of pancetta in carbonara