This recipe is for once a year purposes only. It’s one of those recipes that makes you feel guilty just looking at it, so I have no photos. OK, really I have no photos because I made the sauce 15 minutes before our guests arrived, so I was just a little frantic.
It’s part of our recent dinner party honoring friends who were preparing to head to Germany. The menu, Make-Your-Own-Spaghetti with 3 different sauces, Arugula Pesto, Marinara with Meatballs, or Creamy Alfredo.
Like most good alfredo sauces, it’s pure fat which comes in 3 forms: butter, cream, and cheese. Oh, did I mention that that is also the list of ingredients too?
WARNING: Make this recipe sparingly, and only when you have LOTS of company to help eat it, this way you have no leftovers acting as temptation.
1 stick of butter (1/2 cup), cut into chunks for faster cooking
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmasean cheese
salt and pepper to taste
1. In a medium sauce pan, heat the butter and cream over medium heat until the butter has fully melted, about 3-5 minutes.
2. When simmering, add in the grated Parmesan and mix with a small whisk until all of the cheese has melted. Add salt and pepper to your taste.
I know it goes against everything that this classic recipe stands for, but I am determined to create a lower-fat version of this sauce that is just as tasty.