Alfredo Sauce
I happened to have enough cream around to try the Recipe Critic’s alfredo sauce recipe, but it could easily be cut in half. I mainly changed the cheese to a mix, using a weird South American cheese for the second hard cheese and adding the soft cheese I had at hand.
Serves 4.
Ingredients
- 2 c. heavy cream (whipping or otherwise)
- ½ c. (1 stick) butter
- 1 clove garlic, crushed
- dash garlic powder to taste
- ¼ tsp. ground pepper
- ¼ tsp. salt
- dash nutmeg
- ½ c. grated parmesan
- ¼ c. grated other hard cheese
- 2 oz. shredded mozzarella
Directions
- Boil pasta (about 1 lb.) with a generous amount of salt.
- Melt butter in a heavy saucepan and fry the garlic in it briefly.
- Add all spices.
- Add cream and all cheeses.
- Heat through, then simmer about 5 minutes to desired thickness.
- Freshen pasta and mix with the sauce and optionally some pasta water in a large bowl (or in the sauce pan, if it’s large enough and you’re not setting some sauce aside).
- Serve hot.
Variants
Most recipes of this sort (including the source recipe) use one cup parmesan, or half parmesan and half romano.
You can add a 14 oz. can of salmon (or a couple of fillets, cooked and chopped, or even some smoked salmon) and/or 2 c. peas, if you like that sort of thing.
