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