We've tried several alfredos... and this one is the best so far. You can make it almost as quick as you can open a bottle of sauce and it tastes much better!
2 Tbsp butter
1 cup whipping cream
1/2 tsp salt
1/8 tsp papper
1/2 cup Parmesan (+ some to sprinkle with)
In saucepan, melt butter. Add cream, salt, and pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in the 1/2 c parmesan. Add to pasta. Sprinkle more parmesan on top.
If you're feeling a little bit fancy...add some garlic and/or white wine (about 1/4 cup).
If you're feeling really fancy...saute some vegis in olive oil in a separate pan (the sauce doesn't thicken so well if vegis are involved from the beginning). At the end, toss the alfredo, vegis, and pasta all together. We've tried various combinations of yellow squash, zucchini, asparagus, red bell pepper, broccoli, and onion. Enjoy!
1 comment:
I made this with garlic and fresh peas and it was delicious!
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