This is the American-Italian version of Alfredo sauce from Italy. A simple sauce using heavy cream and Parmesan. It's perfect for freshly made fettucine pasta. You could use cream cheese, but whipping cream is heavenly and doesn't add the tang. No gluten in this recipe either!
Ingredients
2-3 tbsp butter, unsalted
5-6 garlic cloves, finely minced
bay leaf
2 - 2 1/2 cups heavy cream
1 1/2 to 2 cups Parmesan cheese, freshly grated
1/2 tsp nutmeg powder, or a grating of fresh
salt and pepper
1/2 tsp dried thyme or fresh
Instructions
See Susie's Tips and Tricks
1. In a large skillet melt butter on medium low. Add garlic, and bay leaf. Move garlic around so it softens evenly. You do not want it to caramelize. Lower the heat if necessary.
Add nutmeg and if desired you can add a bit of dried thyme.
2. Now add whipping cream. Bring to a simmer on medium high heat. As it cooks it will slightly thicken. After about 5 to 6 minutes add the freshly grated Parmesan. Melt the Parmesan thoroughly. Taste the sauce and add salt and pepper.
3. Remove from heat add fresh herbs if desired and serve immediately.
Susie's Tips and Tricks
If you use salted butter be sure and taste before adding more.
Use heavy whipping cream for this recipe. Half-and-half won't work.
The edges of the pan are cooler. Keep the garlic away from the center if its burning.
Pre-grated Parmesan has an additive; to keep it separated, cellulose-a form of wood pulp. It interferes with the melting of Parmesan. Buy a wedge and grate your own. A simple way to grate Parmesan? Cut into small 1 inch chunks and place in a food processor until ground into bits.
Add a few tablespoons of basil pesto to the sauce for a different flavoured sauce.
If you know this recipe with flour, its a different sauce, that sauce would be a kind of Bechamel. Of course, that would add gluten. :)
Comments