Saturday, January 15, 2011

Alfredo Sauce (Italian)

A rich and creamy Italian sauce, usually served over fettucine. It's also delectable in spinach lasagna and with ravioli.

*2 T butter
*2 c heavy (whipping) cream
*¼ c parmesan cheese, grated
*1 t nutmeg

Melt the butter over medium-high heat, add the cream, and bring to a boil. Lower heat to medium. Add cheese, nutmeg, and a dash of salt and boil, whisking frequently, until reduced and thickened, about 10 minutes. Taste. If you don't notice a hint of sweetness, add another dash of nutmeg.
Pour over cooked pasta, sprinkle with pepper and parsley, and serve hot.
If you're making fettucine Alfredo, this is enough sauce for about 8 oz (½ a pound) of pasta.  The key to excellent Alfredo sauce is in the ingredients. Because this recipe is so simple, you need to use the very best cream and freshly-grated, high-quality parmesan cheese.

If you're worried about calories, you can use ½ and ½ or milk along with a T or two of flour instead of the cream, but the taste and consistency of the sauce will suffer for it.
Variation: add peas and/or mushrooms.


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