Alfredo Sauce
The rich, creamy indulgence of the ultimate white sauce. Alfredo gets it’s flavor from garlic and Parmesan which goes well with the richness of the half & half.
This recipe makes the proper amount to go with a pound of uncooked pasta. While most commonly paired with Fettucini, I prefer to use it with Fusilli or Rotini which gives a place for the sauce to cling to the pasta.
Alfredo Sauce
Ingredients
- 1/4 cup butter
- 2 cloves garlic minced or crushed
- 2 Tbsp flour
- 1 pint half & half
- 1 cup freshly grated Parmigiana cheese
- 1 Tbsp parsley
- dusting of ground black pepper
- a pinch of nutmeg
Instructions
- Melt butter in a medium saucepan over medium low heat.
- Add garlic and cook until lightly browned.
- Add flour and whisk continuously until flour is lightly cooked.
- Add half & half and simmer for 5 minutes, stirring regularly.
- Add cheese and whisk quickly, heating through.
- Stir in parsley, pepper, nutmeg and serve.
- Makes enough for a pound of pasta.