A Recipe!

About a month ago, FoodDay ran a recipe calling for a jar of Alfredo Sauce.  Now that just yanked my chain.  Alfredo is so easy and much cheaper and healthier (if Alfredo can be considered healthy?) to make from scratch.   

So I'm going to share my quick recipe.  It's a "Mother Sauce" which means once you master it, you can add any plethora of things to it to change it up.  It does involve heavy cream and butter so it shouldn't be eaten weekly.   

OK...here we go. Your first recipe:

Creamy Alfredo:
1/2 pint Heavy Cream
2 T Butter - NOT MARGARINE!...that will be another post.
1 clove smashed and minced FRESH Garlic - please not from a jar or tube.

A couple of scratches of fresh grated nutmeg

A drop or two of Tabasco

A splash of Dry White Wine

A sprinkle of Kosher Salt

A few grinds of Black Pepper

Whisk the above ingredients together in a saucepan and simmer over gentle heat.  Reduce and let thicken for 3-5 minutes.  Whisk in 1/2 c grated Parmesan, Grana Padano or Romana cheese til the sauce is smooth.  Toss with hot, drained pasta and fresh chopped parsley

Next recipe:  Jilly's Quick Marinara