ALFREDO SAUCE (American Style)

My first taste of alfredo sauce was at Olive Garden. I loved it. My Auntie Gloria would order it whenever we went and add chicken and spinach to it. Like most recipes, I assumed it was really hard to make. But I am so happy to report it is incredibly easy!

This specific recipe is from another of my favorite celebrity home cooks, Pioneer Woman. Ree's recipe is simple, yet the flavor packs a punch!

For parmesan cheese, I go with whatever is on-hand. Sometimes we use grated parmesan cheese (you know the one in the plastic canister?). While the sauce is not smooth, it gives the sauce a strong parm flavor and really sticks to the noodles. I use finely pre-shredded parm cheese (pre-packaged), the sauce is smoother with a moderate parm flavor. For a mild parm flavor and silky, light sauce, finely grated fresh parm is the best.

As for the noodles, I go with the standard fettuccine or linguine. But when I want to make something special, I will use tortellini! Paired with some sliced Italian chicken sausage and spinach or (if you like it) asparagus and served with some crusty bread, makes a great meal when you have guests.

Oh and the best part of this sauce.....it is super quick to make! Tip: Food Network Iron Chef, GZ (Geoffrey Zakarian) has said when boiling pasta, the water should be as salty as the sea. In my experience it he's right. But who am I to tell an Iron Chef he is wrong?

Yields 6 servings

Equipment:

• Deep Sauté Pan (or something with sides)

• Wisk (silicone if using non-stick coated pan)

• Cheese Grater (if needed)

Ingredients:

• 1 stick Butter

• 1 cup Heavy Cream

• Salt and Pepper, to taste

• 2 cups Parmesan Cheese

• 1 cup Pasta Water

• Chopped Parsley

Step 1: In a deep sauté pan, add the butter, heavy cream, and salt & pepper. Bring to a low boil and whisk gently

Step 2: When cream mixture has reduced and become slightly thick, add parm cheese and continue to whisk until cheese has melted

Step 3: Assess the consistency of the sauce.

• If the sauce is too thick, add pasta water a little at a time until it is you get the consistency you desire. Remember: You can put the water in but you can't take it out

• If the sauce is too thin, continue to simmer and reduce

Step 4: Now is the time to add your pasta (and other ingredients); toss gently. Sprinkle with parsley

Olive Garden who?? Ya, I said it. Once you make it at home to YOUR taste.... you'll love it every time.

Ree Drummond's original recipe can be found here: https://www.thepioneerwoman.com/food-cooking/recipes/a8885/fettuccine-alfredo/