Monday, March 30, 2009

Alfredo Sauce

I still have never understood why Alfredo is so hard for some people, my particular recipe has only 4 ingredients. Garlic, Butter, Heavy Cream, Parmesan Reggiano cheese, those four with salt and pepper are all it takes. If I'm feeling festive and I want a pretty sauce some parsley will make an entrance.

For every 1 cup of cream I crush 1 clove of garlic and add 1/4 to 1/2 cup cheese, depends on how long I wait for the cream to thicken.

Melt your butter in a skillet and add your crushed garlic. Cook for about 1 minute you don't want your garlic to burn. Add your cream, I go with about 1 and 1/2 cups for us, it leaves us with leftovers if we don't' go back for seconds. Let the cream thicken a little (never take your heat above medium heat for any of this), just until it coats the back of a spoon. Once thickened add your cheese. If it is still too thin for you add more cheese, if to thick add a splash more cream. Don't forget plenty of salt and black pepper.

One key thing to Alfredo is real heavy cream and good quality cheese.

Linked to Kim at Forever Wherever.


  1. Thanks for joining us today! We love anything Alfredo, but I haven't made it in quite awhile! Thanks for reminding me just how good it is!