Difference between revisions of "Alfredo Sauce"
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# Season with [[salt]], [[pepper]] and [[nutmeg]], adding more of each if desired. | # Season with [[salt]], [[pepper]] and [[nutmeg]], adding more of each if desired. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Pasta sauce Recipes]] | [[Category:Pasta sauce Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
[[Category:Milk and cream]] | [[Category:Milk and cream]] | ||
[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
Revision as of 11:20, 31 March 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Best of Bridge
- Serves 4 to 6
Ingredients
- ⅓ cup butter
- 1½ cups whipping cream
- 3 to 4 cups cooked pasta
- 1 cup Parmesan cheese, fresh and finely grated
- ¼ cup milk
- 1 tbsp salt
- ½ tbsp pepper, seasoned or freshly ground
- dash of nutmeg
Directions
- In a large skillet, melt butter over high heat until it turns light brown.
- Add ½ cup of cream and boil, stirring constantly, until mixture becomes shiny and large bubbles form.
- Set aside if making ahead.
- Cook pasta according to package directions.
- Over medium heat, add pasta to sauce, mixing with two forks to coat well.
- Add parmesan and remaining cream and milk, a little of each at a time until all are combined.
- Season with salt, pepper and nutmeg, adding more of each if desired.
