This Amazing Alfredo Sauce is rich, creamy, and very simple, as long as you use real ingredients. It’s a fantastic base on its own or dressed up with pancetta, ham, or prosciutto.
Ingredients
1 cup heavy cream (whipping cream)
2 to 2 1/2 cups freshly grated Parmesan cheese
1 stick unsalted butter (1/2 cup)
2 tbsp chopped garlic (jarred minced garlic works well)
Salt and freshly ground black pepper, to taste
Fresh chopped parsley, for garnish
Do not substitute half-and-half for cream or margarine for butter—if you’re going to indulge, do it properly!
Directions
In a medium saucepan, melt the butter over low heat.
Add the garlic, then slowly pour in the cream, stirring constantly. Increase the heat slightly and bring just to a gentle boil, stirring all the time.
Let the mixture reduce a little (about 2 minutes).
Slowly add the Parmesan cheese, stirring until fully melted and smooth.
Reduce the heat and let the sauce simmer a few minutes until slightly thickened. Season with salt and pepper to taste.
Pour over your favorite pasta and garnish with fresh parsley.
Variations:
For pancetta or prosciutto: Heat 1 tbsp olive oil in a skillet, sauté diced pancetta until cooked and a bit crispy, then stir into the finished sauce.
For diced ham: Add directly to the finished sauce and heat through.
Try this sauce over seafood medallions, cheese ravioli, or tossed with penne/linguine and some steamed broccoli or peas.
