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/
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