There are some recipes that we probably shouldn’t know how to make from scratch, like alfredo sauce. Alas, it is my joy to bring them to you even so. You know, for special occasions.
I begged a restaurant waitress to ask the chef for this recipe and, somehow, I walked out with a list of ingredients and free access to make this buttery, cheesy calorie-loaded dish at home as soon… as soon as I figured out the chef’s technique and quantities.
Oh dear. Oh me. Oh, my. Help me.
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups grated parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- Ground pepper
- 1/2 cup white wine (optional)
Melt butter in medium-large sauce pan on low heat. After it is melted, sprinkle in flour & whisk. Cook for a couple of minutes on medium heat while continuing to whisk.
Measure other ingredients so they are ready to go when the time is right. Blend milk, cream and cream cheese on medium-low speed until smooth in a blender.
Pour milk, cream & cream cheese mixture into the pan while still whisking. The sauce will thicken within a few minutes of cooking.
Stir cheese & seasonings into the sauce and allow to melt while whisking. Add white wine (optional).
Following instructions on the package, cook fettuccine (or your favorite kind of pasta).
Drain pasta when cooked and toss with some olive oil and perhaps chopped parsley.
Place sauce over pasta and perhaps some grilled chicken breast and top with whatever you like such as sliced green onions, diced tomatoes or parsley for a little dazzle of color.