Wednesday, May 22, 2013

Alfredo Sauce

Alfredo sauce has always eluded me. I've made it several different ways over the years and none of them have been tasty. An Italian friend of mine said, "don't skimp on the quality where cheese is concerned," so I didn't. It still flopped.

Finally, I realized the secret isn't just the quality of cheese, but the consistency with which it begins. Grated: doesn't work. Shredded: eww. But shaved? PERFECTION!

Honestly, though, don't skimp on anything. Use REAL cream. REAL butter and REAL cheese. None of that low-fat, half-n-half, imitation crap. Alfredo isn't meant to be diet-friendly. And if you're gonna blow your points, you might as well blow 'em big.

2 c real heavy cream
½ c real butter (salted is preferable)
1 tsp crushed garlic
¾ -1 c shaved Parmesan cheese
pinch parsley
pinch basil leaves
pinch oregano leaves

In a saucepan, combine cream and butter until the butter melts. Add garlic and herbs, mixing well. Slowly add cheese, stirring with a wooden spoon until it's all added and melted. Simmer over low heat for 10-15 minutes until the sauce is smooth and creamy. It will be a bit runny.

The second trick to perfect Alfredo? Combine with cooked pasta (spaghetti, fettuccine or pappardelle are perfect) that has NOT BEEN RINSED after cooking. The starch from the pasta is what will help thicken the sauce.

You can also add grilled chicken, cooked shrimp, steamed broccoli or mushrooms to the sauce for a bit of variety, too.

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