I had a deep-rooted desire for alfredo sauce last night. We were planning on making some angel hair pasta to go with the meat sauce from last week, but I wanted alfredo sauce and peas. And we happened to have some cream from our latest Indian food exploits (but that is, as Alton would say, another show). And so, I looked up a recipe, marveled at how easy it sounded, figured it could never actually be that easy, and gave it a try.
And it was that easy! And so rich and delicious–and with the peas, I felt a (little) better eating a bowlful of it. Granted, with so much cream and cheese, it’s definitely a “sometimes” food, but it was so good! Here’s the recipe I found, for 4 servings. I halved it.
1. Melt 4 Tbsp better in a saucepan. (I also added the clove of garlic, minced, here.)
2. Add 1 cup heavy cream. (I had half-and-half, and it worked just fine.) Bring to a low boil, then simmer for 5 minutes.
3. Add 1 1/2 cups of Parmesan cheese (we generally only have Romano, so I used that. I liked the added sharpness). Whisk until creamy, then serve over pasta immediately.
That’s it! And you’re on your way to decadence on a plate.