
I make Alfredo sauce by "feel", that is I don't use exact quantities. I am giving you estimates on the amounts here, you will have to adjust the recipe to your own taste.
Here's how I do it: Cook the pasta according to package directions. Drain the pasta, return the pot to the stove and have it over medium heat. To the hot pasta pot, add about 1/2 stick butter. As soon as the butter melts, add some heavy cream, about a cup. Let that heat for a couple minutes and then add the pasta back to the pot. Turn off the heat and add 1-2 handfuls of finely grated Parmigiano-Reggiano. Mix well. Serve immediately.
I'll have to try this. I prefer a white sauce over tomato sauce but Carl thinks Alfredo is too rich. This sounds like it might be a great compromise.
ReplyDeletethis looks so awesome :)
ReplyDeleteThanks you guys!
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