This creamy, savory sauce is a favorite of mine, that I don’t make often enough. In the early years of my relationship with my husband, I was reluctant to make it, as he was staunchly adamant that alfredo sauce is inferior to any tomato sauce. However, in the throes of pregnancy cravings, I whipped up this easy cream sauce, and he took one bite and fell in love.
If you’ve never had homemade alfredo sauce, it is worlds apart from anything you can purchase in a can, and it is so easy to make!I like to serve this over fettuccine noodles and peas, but you can serve it on whatever pasta suits your fancy.
One tip I have for making the greatest alfredo sauce ever, is that you must use fresh parmesan! Get the best caliber of parmesan that you can and grate it yourself, finely. This makes all the difference, as the pre-shredded parmesan has emulsifiers in it that will cause clumping when you add it to the butter and cream.
Ingredients:
- 1 pint heavy cream
- ¼ cup unsalted butter
- 1 ½ cups freshly shredded parmesan cheese
- 1 clove garlic, minced
- ⅛ teaspoon white ground pepper
- ⅛ teaspoon dried basil (optional)
- In a medium saucepan or skillet over medium-low heat, place 1 tablespoon of the butter and the garlic.
- When that butter has melted add the cream and remaining butter, stir.
- When the butter is entirely melted, add the parmesan. Add the parmesan a few tablespoons at a time to ensure it melts evenly. Stir constantly with a whisk and cook for about 6 minutes.
- After the cheese has melted, add the pepper and basil. Continue to stir for an additional 2 minutes.
- Remove from heat and serve over desired noodles.
