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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Alfredo Sauce To Die For! Recipe

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This recipe for Alfredo Sauce To Die For! is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 T. Unsalted butter.
3/4 c. Heavy cream, divided into two parts.
1/4 tsp. Nutmeg, freshly grated.
Freshly milled white pepper to taste.
2 c. Freshly grated Parmigianino cheese.
1/4 c. Fresh lemon juice.
2 tsp. Lemon zest.
Salt to taste.
Directions:
Directions:
Use double boiler. Add water, but be sure top part does not touch water.

Heat butter, lemon juice and 1/2 of heavy cream in top of double boiler, heat for two minutes or until almost boiling and butter and cream are well combined.

Add nutmeg, lemon zest and several turns of white pepper and salt.

Stir all ingredients, and keep in saucepan on low heat.

When pasta is done ( al dente), drained/rinsed, then place pasta into sauce and add remaining heavy cream and Parmigianino cheese on pasta and toss.

Toss over low heat until the sauce thickens slightly, about 1 minute.

Season with more salt and pepper to taste.

Transfer the pasta to wide shallow serving bowls and serve immediately.
Number Of Servings:
Number Of Servings:
Enough for 1 lb of pasta
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You won't find this sauce in a bottle or at a restaurant! Use with fettuccine or tortellini.

Use only freshly grated cheese!

 

 

 

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