The Decadent Alfredo Sauce Recipes
THE DECADENT ALFREDO SAUCE
This is so simple and quick to make that it is a crime to buy that stuff in a bottle. I'm giving you the basic recipe, and a bit lighter version as well. If you like this recipe, see more at my website: http://mybestcookbook.wordpress.com
Provided by Sherry Peyton @SherryPeyton
Categories Other Sauces
Number Of Ingredients 3
Steps:
- Put the cream in a saucepan and warm slowly. As it warms, toss in the butter and allow to melt. When that is completed, add the cheese and stir until melted. You are done. You can add a bit of fresh grated nutmeg, or fresh herbs if you like.
- A lighter version: Let the cream reduce to about 2/3 of a cup with a low simmer. Melt 1/2 stick of butter, and 2/3 c of Parmesan cheese.
- If you noticed the general ratio is 1:1:1, but you can fudge this a bit, and obviously make the amount you wish, keeping the ratio in mind.
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- Cook the fresh fettuccine in well salted boiling water as directed on the package. Be careful not to overcook the pasta; al dente or even a little under is best for this recipe.
- Melt the butter in a large sauté pan and add the chopped garlic over medium low heat. Cook until the garlic softens but does not brown.
- Add the whipping cream and simmer on medium heat for a few minutes until the volume reduces slightly.
- Add a pinch of salt and pepper. (Careful with he salt, if you don't want to use it that's fine, there is plenty in the parmesan cheese to provide seasoning)
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