Alfredo
This recipe combines several attempts at alfredo which now produces a lip-smacking result! Unlike other alfredo sauces, this one does not have cream cheese in it.
Stats
- Serves: 4
- Preparation Time: 5 minutes
- Cooking Time: 25-30 minutes
- Total Time: 30-35 minutes
Ingredients
| Amount | Ingredient |
|---|---|
| 1 cup | Heavy Cream |
| 6 T | Butter |
| 1/4-1/2 C | Parmesan Cheese |
| 1 T | Garlic |
| 1 T | Basil |
| 1 T | Oregano |
| 1-2 tsp | Rosemary (or to taste) |
| 1/2 tsp | Pepper (or to taste) |
| 1/4 tsp | Salt (or to taste) |
Powdered or Shredded Parmesan will work for this recipe!
Directions
- Using a large skillet with high sides, melt the butter over a medium-low heat.
- Add heavy cream to the melted butter and heat mixture thoroughly (but not to a boil).
- Once warm, add parmesan cheese, garlic, salt and pepper.
- Using a whisk, continue to reduce the sauce over a medium-low heat. For 20-25 minutes, stir frequently to prevent scorching on the bottom of the skillet.
- When the sauce has reduced to the point that it slowly drips off your whisk (or when you determine it's thick enough), add remaining herbs.
- Serve!
Notes:
- If after 25 minutes your sauce still hasn't thickened to your liking, add 1T flour at a time to your sauce. It will take a moment to combine and thicken your sauce, so less is more here.
- Herbs are optional!