I first discovered Alfredo sauce back when Fettuccini Alfredo was all the rage back in the eighties. I loved it then, and I love it now, so we make it at home from time to time.
Now, this sauce ain’t exactly what you’d call light, but hey, you’re not gonna eat it every day, right! Every once in a while with this rich, decadent sauce and you’ll be fine. Goes great with Fettuccini, Rigatoni, and several other pastas.
1/2 cup butter
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
Heat butter in saucepan until melted.
and allow to heat through, stirring frequently. Remove from heat. Add Parmesan cheese, salt and pepper. Stir until sauce is blended and fairly smooth.
Yes, it’s just that simple. And some things in life should be, right?
Here we’ve served it with some nice Campanelle pasta.
Until next time,