There’s no such thing as Alfredo sauce / Alfredo sauce isn’t supposed to have cream! Ok, whatever this is, we like it.
Yield: 5-6 servings
Ingredients:
- ½ cup butter
- 1 cup heavy whipping cream
- ¾ cup freshly shredded Parmesan cheese (I use BelGioioso)
- garlic powder to taste
- pepper to taste
Directions:
- Melt butter in a medium saucepan on medium-low heat.
- Add cream and Parmesan cheese. Turn heat up to medium.
- Stir occasionally until Parmesan is fully melted. This usually takes me about five minutes. Try to time it just right with the pasta because it can separate quickly.
- (Optional) Add cooked meat and/or veggies to the finished Alfredo sauce. I usually add shrimp sautéed in butter and garlic powder.
- Serve over pasta.
Reheating: The sauce completely solidifies in the fridge, but reheats fine. I recommend just putting small scoops on cold pasta and reheating it all together on 70% power.
(Adapted from All Things Thrifty.)
W. Family Recipe Box 