I hadn’t tried making a homemade alfredo sauce in years already. But, since I had some heavy cream in the fridge that I needed to use, I decided to give it a try again. This recipe was YUMMY! Nice, smooth, creamy & it clung to the pasta well. My husband’s first remark was “This belongs in a restaurant!” So, that tells ya, it was really good!
1 pint heavy whipping (heavy) cream
1/2 cup butter (I used margarine without a problem)
2 cloves garlic, minced
1 1/2 cups grated fresh Parmesan cheese
salt & pepper to taste
In a medium saucepan melt butter, saute garlic for 2 minutes. Add whipping cream, and continue whisking until it warms up. Add Parmesan cheese, 1/2 cup at a time. Once the first handful has melted, add another one. Keep whisking this, and you will have smooth Alfredo sauce.
NOTE: This sauce is rather runny right when you take it off the element. However, I put it aside, then started cooking my pasta. I continued to whisk it occasionally, so that it cooled off a bit while the pasta was cooking. Once it was tossed with the pasta, it thickened up and clung well to the pasta. Make sure to NOT rinse your pasta after you drain it. The starch on the pasta will help the sauce to stick to the pasta, as well as thicken it up a bit.
It is based on a recipe from AllRecipes.com.