Why is it that some of the seemingly simplest sauces are the hardest to make? I have been stirring up my own Alfredo sauce going on 20 years but it was very hit or miss. It all depended on the kind of cream I used or how finely grated the Parmesan was or how much I tuned in to my pot while it sat atop my burner. Over the last several weeks I decided to pay attention a little more, to dig a little deeper into how other cooks were making their sauces. And, according to the Greek chorus at my dinner table, I landed on a keeper of a recipe. Here’s what I’m pouring over our fettuccine and our penne and our farfalle. You get the idea….
Makes enough to nicely mix with 6 cups of uncooked pasta or about 6 large servings
- 1/2 cup (1 stick) butter
- 1 pint (2 cups) heavy whipping cream (our local dairy sells wonderful cream)
- 4 ounces (1/2 bar) cream cheese
- 1 tsp. (2-3 cloves) garlic, minced
- 1/4 tsp. fine sea salt
- 1/4 tsp. freshly ground pepper
- 1-1/4 cup hand-grated Parmesan cheese
- Place butter, cream and cream cheese in a medium saucepan. Cook over medium-high heat (not so hot it burns), whisking continually until everything melts.
- Add garlic, salt and pepper. Continue to whisk until smooth. Add Parmesan.
- Bring to a simmer and continue to cook for 3-5 minutes or until the sauce thickens. Toss with your favorite pasta.