This is my favorite version of Alfredo. I worked a long time getting this recipe "just right"! It tastes very similar to what you would get in a restaurant. It is great over fettucine or penne pasta, tortilini, veggies or chicken. This recipe makes enough sauce for 1 box of pasta.
Ingredients:
3 tablespoons butter
3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves minced
2 cups heavy cream [this is a one pint container]
1/8 teaspoon pepper
1/8th teaspoon of nutmeg
1/8th teaspoon of nutmeg
1/2 cup good quality grated parmesan cheese*
1 cup mozzarella cheese (I prefer the Kraft one with a touch of Philadelphia].
1 to 2 tablespoons chopped Italian Parsley
Directions:
(1) Melt butter in medium saucepan with olive oil over medium/low heat.
(2) Sautee the garlic in the oil for a few minutes.
(2) Sautee the garlic in the oil for a few minutes.
(2) Add the cream, pepper, nutmeg and bring mixture to a simmer.
(3) Wisk in the Parmesan cheese and simmer the sauce while stiring frequently for 8-10 minutes or until sauce has thickened and is smooth (i.e. the parmesan has dissolved into the cream)*
(4) Add the mozzarella cheese and stir frequently until smooth.
(5) Stir in chopped parsley.
The sauce will thicken upon standing, but you can continue to cook it at a low simmer while stiring if you want even thicker.
*It is important to use good quality parmesan cheese (like Parmesan Reggiano) this will incorporate into the sauce smoother then cheaper canned brands.
The sauce will thicken upon standing, but you can continue to cook it at a low simmer while stiring if you want even thicker.
*It is important to use good quality parmesan cheese (like Parmesan Reggiano) this will incorporate into the sauce smoother then cheaper canned brands.
Tips: This sauce actually tastes just as good or even better after it sits for a while or is refrigerated. The cooling of the sauce gives it a chance for it to thicken more and for the flavors to meld. Feel free to make it a day before you need it and it will be all ready for your pasta - just slowly reheat it in the microwave until it is just warm - then stir with a whisk until smooth and incorporated.
*You can vary this sauce by adding spinach or other veggies to it or make a chicken alfredo by adding the meat from a store bought rotisserie chicken.
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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
*You can vary this sauce by adding spinach or other veggies to it or make a chicken alfredo by adding the meat from a store bought rotisserie chicken.
"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking
Follow me on PINTEREST http://pinterest.com/christinecooks/
Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com
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