Alfredo sauce is a creamy blend of butter and parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce for pasta. A thick wide pasta is normally used, such as fettuccine but you can also use rigatoni, pappardelle, tortellini or ziti. Grilled chicken or shrimp can be added to this pasta for a heartier meal. I have even added sauteed mushrooms!
3 sticks unsalted butter
1 head garlic (peeled & chopped)
2 cups heavy cream
1 1/2 cups parmesan or romano cheese (grated)
1 teaspoon salt
2 teaspoons parsley (chopped)
In a large skillet, add the butter and garlic. Cook on medium until the garlic is translucent. Remove from heat and add the cream, cheese, and salt. Stir. Put back on low heat and constantly stir to combine and heat through. Do not bring to boil.
Add the cooked and drained pasta to the skillet with the alfredo sauce. Stir to coat the pasta. Serve garnished with sprinkled parsley. Serve immediately.
Note: This pasta needs to be served immediately because when it sits, it tends to get dry.
Do not let the garlic get browned.
If adding grilled chicken or shrimp, add this ingredient at the end with the pasta.
Level: Easy