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Alfredo Sauce

Posted by on Sep. 10, 2009 at 8:35 PM
  • 1 Replies
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Ingredients

2 cups heavy cream

2/3 cup grated Parmesan Reggiano

1/2 cup whole milk Ricotta

1 tsp fresh minced garlic

Salt and pepper to your taste

 

Add cream, garlic and salt and pepper to your pan, heat on low heat. When the mixture is heated through add the parmesan to the mixture in 3 batches, you want the cheese to melt completely before you add more. After that add the ricotta cheese and stir till mixed well. Make sure not to boil the mixture at anytime through the cooking process or your sauce will seperate!!!

If you need more sauce for more people just double the recipe, but a little goes a long way, you don't want your pasta swimming in this sauce.

This is a great sauce to have on any kind of pasta. If you want to add a little more kick here is another variation of the sauce that I make with chicken and shrimp. (its even better with lobster meat)

 

2 Cups heavy cream

2/3 cup Parmesan reggiano

1/2 cup whole milk ricotta

1 tsp fresh minced garlic

1 tsp worchester sauce

1/2 tsp of hot sauce

2 tsp of Emeril's essence (you can find this recipie on food network)

Salt and pepper to taste

Add cream, garlic, worchester, hot sauce, essence, salt and pepper to the pan, heat till warm through, then add cheese the same way as described above. Make sure you do not boil the mixture or your sauce will separate!!!!

 

We have this over fettucine pasta. I add chicken breast cut into cubes, and shrimp that has had emeril's essence liberally add to the chicken and the shrimp. You saute and let rest on a plate while you make the alfredo sauce, than add to sauce after you have added the cheese and it is all melted. Its a very yummy recipe

by on Sep. 10, 2009 at 8:35 PM
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Replies (1-1):
ZsMommy
by on Oct. 6, 2009 at 8:00 PM

Cool :)

Thanks for sharing

Heids

Country Cooking

 




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