Sunday, May 17, 2009

Alfredo sauce

This sauce is really easy to make, and has reaffirmed my belief that anything made from scratch is better than stuff that comes in a jar. And almost as quick, too.
You can't make this often, to be sure, because you'd have a heart attack. But for the once every three months occasion when we eat alfredo pasta, I'll be making my own sauce.

from "Best of the Bridge"

1/3 c. butter
1 1/2 c. whipping cream
3-4 c. cooked pasta (I just used a whole box of cooked pasta, and didn't bother measuring)
1 c. freshly grated Parmesan (mmmm)
1/4 c. milk
1 tsp. salt
1/2 tsp. pepper
dash of nutmeg

In a large frying pan, melt butter over high heat until it turns light brown. Ass 1/2 c. of the cream and boil, stirring constantly, until mixture becomes shiny and large bubbles form. Set aside if making ahead.
Cook pasta according to package directions. Over medium heat, add pasta to the sauce, mixing with 2 forks to coat well. Add Parmesan cheese, remaining cream and milk, a little of each at a time, until all are combined. Season with salt, pepper and nutmeg.

**I sauteed some shrimp in garlic and butter, and some mushrooms, and we had that on top of the pasta. You could also grill some chicken, or eat plain. Gaby vouches for the tastiness of plain, she ate the leftovers plain for dinner last night.**

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