One of the things I love about Italian restaurants is the quality of their silky smooth, straight from heaven alfredo sauce. Yum. So.... in an effort to become a better cook at home I am trying different types of alfredo recipes. If I can learn this, maybe I can save a little by eating in when Italian is the request.
***In all the recipes I've picked to try they all stress the emphasis on FRESH PARMESAN CHEESE, nothing grated from your grocer. Apparently there are additives to the shredded stuff that prevents the cheese from melting smoothly. Ya, that's a biggie, cuz we want smooooooooth.
'Olive Garden' Alfredo Sauce
1/4 lb. butter (1stick)j
2 C. heavy cream
1/2 - 3/4 C. FRESH GRATED Parmesan Cheese
1 t. garlic
Salt and Pepper to taste (optional)
In saucepan combine the butter and cream. Simmer until all is melted and mixed well. Stir in the FRESH parmesan cheese and garlic powder.
Simmer for 15-2- min on low - may with to add sal and papper at this point.
*NO STORE BOUGHT GRATED CHEESE!!!!!
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