Monday, March 16, 2009

Alfredo Sauce

Pasta sauces can be expensive to buy, but there's really no reason for buying pasta sauces. They are so easy to make. This is a recipe for Alfredo sauce. We eat it over fettuccine, and sometimes we mix in some coarsely chopped broccoli tops.

**Just to warn you, my family has always called this "heart attack on a plate" so you probably shouldn't have it once a week or more.**

1 stick (1/2 c.) butter
2/3 - 1 c. Parmesan cheese
1/2 c. cream (or milk, I've even used skim for this, and it's a little healthier)
1 egg, beaten
ground pepper to taste

1. Melt the butter over medium heat.
2. Add Parmesan to melted butter while stirring with a whisk.
3. Turn heat to low, and stir in milk.
4. Stir in egg and add pepper.

That's it! This makes enough for about one pound of fettuccine. If you only have a couple mouths to feed like I do, I suggest making a whole batch and saving out half of it in a mason jar or something for next time. It'll hold in the fridge for two or three weeks.

1 comment:

  1. I found a recipe that is very similar to this one, except it called for freshly squeezed lemon juice! It is to die for! The lemon does something amazing to make it fresh and zesty... or something. Tip: Don't add too much, just squeeze half a lemon and taste it, then if you decide you want to add more, you can. Depends on how much you're making. Too much lemon can be too sour.


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