alfredo sauce

this one’s coming from deep in the archives.

why?

because this sauce, made fresh at home, is rich, creamy & heavenly.{throw in some steamed broccoli & grilled chicken & call it a meal}

because once you whip this up, even one time, you’ll wonder why you ever bothered with that mess in the jar.

bet it won’t happen again.

especially since this comes together with such few ingredients & so very quickly.  quickly, like, in the time it takes to cook the pasta quickly.

makes enough for 4 servings of pasta

1/4 cup butter
1 clove garlic, grated
1 cup heavy cream
2/3 cup parmigiano reggiano
salt & freshly ground black pepper

1.  get your pasta going.  in a large saucepan, or skillet, melt the butter.  add the garlic & heat until just fragrant.

2.  add the cream & bring to a boil.  reduce to simmer & let simmer for 5 minutes, stirring frequently.  reduce heat to low, stir in the cheese, salt & freshly ground black pepper and continue stirring, until the cheese has fully incorporated into the sauce.  toss with pasta to coat.  serve immediately.

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