m. c. de marco: The New Kitchen Cookbook

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

Directions

  1. Boil pasta (about 1 lb.) with a generous amount of salt and drain.
  2. Melt butter in a heavy saucepan and fry the garlic in it briefly.
  3. Add all spices.
  4. Add all cheeses.
  5. Heat through, then simmer about 5 minutes to desired thickness.
  6. 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).
  7. Serve hot.

Variants

Most recipes of this sort (including the source recipe) use one cup parmesan, or half parmesan and half romano.