Wonderful alfredo recipe! I sauteed the garlic in the butter as it melted, then added the cream. I used shredded parm, and I agree with others -- there is a world of difference in flavor.
The only alterations I made were just matters of personal preference. I added black pepper, a sprinkle of nutmeg and a TBSP or so of chopped green onions at the very end.
I did end up having to thin the sauce a bit with some milk. (I probably cooked the cream too long, but that's easily corrected). Just an FYI -- this is enough sauce for about 1/2 to 2/3 lb. of pasta, depending on the pasta type and thickness of the sauce. I used linguine, and it was fantastic! Thanks for sharing!
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Wonderful alfredo recipe! I sauteed the garlic in the butter as it melted, then added the...