A few years ago, I had Fettuccini Alfredo in a local Italian restaurant and I immediately knew that I had to learn how to make it. After going through bookstores, the library and searching on-line, this recipe is a combination of the best of the best. It's amazingly easy and it takes almost no time at all to throw it together.
This sauce, over fettuccini, goes well with Italian meatballs or Italian sausage.
Alfredo Sauce
Cup Butter, (1 stick or pound.)
1 Quart of milk.
1 teaspoon Salt.
teaspoon White Pepper.
Cup Corn Starch.
teaspoon Granulated Garlic.
1/8 Cup Chopped Parsley.
1-1/4 Cups Grated Parmesan Cheese.
Melt the butter in a saucepan over medium heat. Add milk, salt, pepper, cornstarch, garlic and parsley. Beat with a whisk until well mixed. Increase heat to medium-high, whisking constantly until mix is almost boiling. Remove from the heat and add the Parmesan cheese – whisk until cheese is melted.
Makes about five cups and will keep well in the fridge.
Notes:
For a half recipe, (recommended), just cut all volumes in half.
Instead of whole milk, I use half-n-half.
If it gets thick in the fridge, thin with milk when reheating.
Goes well with Italian sausage or meatballs on the side.
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