I am living the dream life right now with a daily nanny who is in charge of the kids, the house, and the cooking. I’m down to the last few weeks of writing my book and then going through the edits, and this is the only way I can stay sane. When I have to let her go, I’ll cry.
Anyway, last week she made an Alfredo sauce that was quite good but she used the powdery Parmesan cheese in the green can. I always use freshly grated Parmesan and now I know why. The powdery stuff makes the sauce taste gritty. I don’t know if I’ve ever posted this recipe here, but this is my absolute favorite Alfredo sauce.
Better than Olive Garden Alfredo Sauce
5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta
1.Melt butter in medium saucepan over medium/low heat.
2. Add the garlic, cream, white pepper and bring mixture to a simmer.
3. Stir often.
4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
6. While the sauce cooks, boil noodles for 3-5 minutes.
7. Place pasta on serving plates and spoon sauce over pasta
If you make this, don’t even think of checking out the calorie count. I made this for a Christmas Eve dinner and mixed it in with cooked mostaccioli, sliced mushrooms, and chopped up chicken. It was the hit of the evening, but why wouldn’t it be, with all that cream and butter??
My Alfredo sauce recipe is virtually identical to yours except that I add about 4 oz. of cream cheese to the sauce as well. I have substituted with different combinations of cheeses and they all come out excellent. I am sure it is due to all the cream and butter in the recipe!
My family insists that I make this or a variation of it about once a month. I also have to make a double batch of the sauce, since I have a family of 5 large eaters that want leftovers to take for lunch the next day.
For a variety I have added cooked cubed chicken or ham, mushrooms, and various vegetables to the final pasta dish. This sauce is also very good served as a cream sauce with sauteed mushrooms added and served over a bed of rice that I have topped with a cooked chicken breast! to make the presentation even prettier I usually sprinkle the top with a few chooped chives, fresh parsley, or green onions.
Can’t you suddenly get “writer’s block” or something? I mean Spring cleaning is just around the corner.... you got to think a head!! LOL!
THANKS! I am going to try this on my Riverbend Chicken recipe I posted a while back....sounds GREAT!