Tuesday, July 23, 2013

Alfredo sauce

Pasta is definitely not my favorite carbohydrate source. I have to admit that I never tried authentic Italian pasta, so I can only judge based on the version available in US cuisine. Among pasta dishes, creamy, rich, white-saucy ones invariable wind up as my favorites. Alfredo sauce is simple, rich and delicious, but only when made with the right ingredients.

0.25 cup butter
1 cup heavy cream
1 clove grated garlic
1 cup freshly grated Parmesan

Melt the butter with the garlic in it. Add cream and bring close to a simmer.

Add grated cheese and heat stirring until cheese melts.

Season with salt and pepper and serve tossed with freshly-cooked pasta.

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