Monday, April 21, 2008

Farfalle Alfredo

Mmmm creamy Alfredo sauce. It really is sooo good. And you cant be concerned at all about calories when eating this because its loaded with them!! I find that lower fat sauces arent as good. Go figure. I served this up tonight as a side with Eggplant parmesan. I got this recipe from a blog I recently started reading called Good Things Catered.

1 1/2 c. heavy cream
5 Tbsp unsalted butter
1 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1 lb. pasta

In a large saucepan over high heat, bring the cream and butter to a boil. Reduce the heat to low and simmer for about 1 minute. Add 6 Tbsp of the cheese and whisk until smooth, about 1 minute more. Remove from the heat and season with salt and pepper and a generous pinch of nutmeg. (Be judicious with the salt. Parmigiano-Reggiano is salty, so too much added salt will throw this creamy, sweet sauce out of balance.)

Serve over your favorite pasta.


Carrie said...

I love love alfredo, I made a recipe this week and it was really good. But I will have to try this one.

Anonymous said...

i made this the other day, not knowing this recipe. i think yours looks better than mine. i really like this combination better than linguine. thx. it looks awesome

Anonymous said...

I first tried this a on Carnival Cruise ship, it was amazing. I have yet to try your recipe but it looks a lot like yours and will probably be amazing, thank you =]