Alfredo Sauce - oh, my favorite! Granted, it's clogged arteries or a heart attack on a plate - but if you save this recipe and have it only two times a year, then you should be ok. Use good quality ingredients, this is not something you want to skimp on.
Alfredo Sauce
Ingredients:
2 Tbsp canola oil (don't use olive oil - due to a low smoke point)
2 garlic cloves, minced
3 oz cream cheese - cubed and softened
1 1/2 cups parmesan cheese, grated or shredded (use a good quality parm - no powders)
1 stick butter (no margarine)
1 cup heavy cream
dash nutmeg
1/4 tsp pepper (use white pepper if you want to keep the sauce white)
milk (for thinning if necessary)
Hot cooked pasta, drained (fettuccine, linguini, angel hair)
Directions:
Cook pasta according to box directions.
While cooking pasta, heat oil in saucepan and saute garlic lightly, but do not let it brown.
Add cream cheese, parmesan, butter, cream and nutmeg. Whisk mixture until blended and smooth. Simmer lightly; bring almost to a boil - about 8 - 10 minutes (temperature about 185 F). If sauce seems a bit thick, use a small amount of milk to thin it.
Season with pepper.
Drain pasta, add sauce and toss until coated.
Plate into servings and sprinkle with more parmesan as desired.
Variations: Alfredo with Ham/Pancetta, Grilled Chicken, Italian Sausage, Shrimp, Scallops, Crab or Crawfish.
Either cook meat/fish before using or use pre-cooked.
Ham/Pancetta - 1 1/2 - 2 cups, small dice, added to the sauce (cook Pancetta like you would bacon, prior to adding to sauce)
Grilled Chicken - 3-5 oz per serving - cut on an angle into strips, fanned out on top of pasta.
Italian Sausage - use approx 1 link per serving, cut on an angle into slices 1/4 inch thick, fanned out on top of pasta.
Shrimp, Scallops, Crab, Crawfish or Lobster - 1 1/2 - 2 cups of pieces (any or all), added to the sauce.
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