Friday, October 24, 2008

No Fear

I’m not afraid of either.

Alfredo Sauce
Printable Recipe

1 cup heavy cream
½ cup (1 stick) unsalted butter
1 clove garlic, grated
Generous pinch freshly grated nutmeg
1 cup grated Parmegiano-Reggiano
Kosher salt
Freshly ground black pepper

Combine the cream, butter, garlic, and nutmeg in a small saucepan. Bring to a boil and simmer, stirring frequently, for about 15 minutes, or until thickened and saucy. Remove from the heat, stir in the Parmegiano, and season to taste with salt and pepper.

Enough for 1 recipe Fresh Egg Pasta fettuccini or 1 pound of dry fettuccini. Boil the pasta while the sauce simmers. Once the pasta is al dente, drain it well, toss it with the sauce, and serve immediately.


Jake said...

Good recipe. I've made alfredo sauces that used cream cheese and this one was much better. Obviously not very healthy, though.

Irina said...

You combine the three best foods in the world, butter, cream, and parm. What do you think you get? The sauce so good it is sinful. Adding seared chanterelles did not hurt, adding meaty taste and texture.

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