Alfredo Sauce

[**DONOTDELETE**]

What's a good recipe for making an Alfredo sauce for pasta? I think I am making it too rich.....

[**DONOTDELETE**]

Try mine:

Alfredo Sauce
1 cup heavy cream
8 tbsp butter, lightly salted
1 cup freshly grated cheese (Romano, Asiago or Parmesan)
pinch Nutmeg
pinch white pepper

The cheese MUST be fresh to prevent lumping.

¼ tsp nutmeg


Melt the butter over low heat. Take care not to let the butter turn brown. Add the heavy cream and mix with a wisk. Slowly add the cheese and wisk in to prevent lumps from forming. Simmer over low heat stir with the wisk to prevent the sauce from sticking to the bottom of the pan. This entire process takes about 10 minutes and can be done while you cook the pasta, usually Fettuccine. The sauce will thicken, and tend to stick to the bottom of the pan if you do not stir well. Try using a non-stick pan for this sauce. Just before serving, add the nutmeg and pepper and serve over drained Fettuccine.

Try adding cooked baby shrimp, or cooked salmon broken into chunks, or cooked cubed chicken, and steamed broccoli. This recipe makes enough sauce for 1 pound of Fettuccine.

Tip: Do not cook the pasta in with any oil; the sauce will slide right off. Drain the pasta and put in a large warmed pasta bowl and serve in small warmed pasta bowls. This beats anything you’ll find in a jar or a package, but continued use of this sauce will add pounds to your frame.

Do not over cook the pasta. Properly cooked pasta should be served al dente, or just firm to the bite.