Difference between revisions of "Alfredo Sauce"
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RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine") |
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# Over medium heat, add [[pasta]] to sauce, mixing with two forks to coat well. | # 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. | # 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. | + | # Season with [[salt]], [[pepper]] and [[nutmeg]], adding more of each if desired. |
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Pasta sauce Recipes]] | [[Category:Pasta sauce Recipes]] | ||
Revision as of 08:51, 6 May 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.
