Alfredo Sauce
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 354.88 ml milk
- 354.88 ml heavy cream
- 44.37 ml all-purpose flour
- 44.37 ml butter, may use margarine
- 473.18 ml fresh parmesan cheese, grated
- salt, to taste
- white pepper, to taste
- 453.59 g pasta, cooked according to package directions
- fresh parsley, snipped, divided
directions
- Combine milk and cream in 1 1/2 quart saucepan. Heat until warm, but do not boil.
- Melt butter in small saucepan. Whisk flour into butter until smooth. Add heated milk and cream, all at once, to flour mixture and continue to whisk until mixture comes to a boil. Simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
- Remove from heat and whisk in parmesan cheese, salt and white pepper. Toss with hot pasta; sprinkle with parsley. Serve immediately.
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