Hubby and I make homemade Alfredo sauce all the time. It is so easy and so much more delicious than the jarred kind that we can never go back! You can make it while your pasta cooks and they both should be done at the same time. Just top it off with bacon and you've got a simplified carbonara recipe! I've tried other Alfredo recipes, like some that call for condensed milk or heavy whipping cream, and they don't hold a candle to this one.
Ingredients
1/2 package cream cheese
1/2 cup grated parmesan cheese
1/4 cup butter
3/4 cup milk
dash of pepper
dash of garlic powder
**Note: This is a halved recipe. Hubby and I use this for meals with just the two of us, and we usually have enough leftovers for another meal. I'd say this half-recipe yields 4 servings.
1. Melt butter and cream cheese
Place butter in small saucepan. Once it is melted, slice up the cream cheese so it melts more easily and add that in, too. Whisk until blended and melted.
2. Add milk
Add the milk, but very slowly so it doesn't burn. If you want a thinner sauce, add more milk than the recipe calls for. Stir well.
3. Add parmesan and seasoning
You can use fresh shredded parmesan or the normal grated kind for this recipe. We usually use grated, since it tastes delicious either way.
Add the parmesan, pepper, and garlic powder to the sauce and stir well (you can add more seasoning as desired). Keep on low heat until thickened, stirring frequently.
4. Remove from heat
Remove from heat and let cool. Sauce will thicken as it cools. Serve over pasta.
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