Happy Monday, mamas!
Thanks to friends on Twitter, I recently tried my hand at making alfredo sauce from scratch. I was reading a cookbook that mentioned how simple it is to just make your own (and much healthier than the bottled kind with its hard-to-read ingredients) and I thought, “Well, I can do that!”
It turns out I could. And it really is simple.
Like I said, the sauce was made with a little help from social media.
So this is how I actually made it:
1/4 cup butter (4 tablespoons)
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Dried or fresh garlic
*I made mine meatless, but it would be awesome with some sauteed shrimp or cooked chicken tossed in at the end. And I meant to add mushrooms, but forgot.
Directions: Boil fettuccine noodles according to package directions (it would be healthier if we used whole wheat pasta around the Magsam household, but … we don’t). Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add cheese. Stir until the Parmesan cheese melts. Add parsley or other Italian seasonings, plus salt and pepper to taste. When draining the noodles, leave a little of the pasta water in the pot (per Seeking Martha’s tip). Add sauce to the noodles, stir, and serve.
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