January 30, 2011

Alfredo Sauce

This recipe is courtesy of Gourmet. It is absolutely delicious and easy-peasy to make.

Here's what you need:

  • 1/2 cup heavy cream
  • 1/2 stick unsalted butter, cut into pieces
  • 1/3 cup grated Parmigiano-Reggiano (I like to use Pecorino Romano)
  • Throw 8-9 ounces of pasta in a pot and cook it up, save 1/2 cup of pasta water for the sauce.

    Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

    Add 8-9 ounces of pasta, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

    Enjoy this not-so-low-fat but SOOOO delicious bowl (or two) of pasta!

    :) The Celiac Seal


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