Lemon Garlic Alfredo Sauce

gailanng's Note:

To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• zest from 1 fresh lemon
• 2 lemons, juice of, fresh
• 1/4 cup butter
• 2 cups heavy cream
• 2 garlic cloves, minced
• 1 cup parmesan cheese, freshly grated
• 1/2 cup romano cheese, freshly grated
• 1 teaspoon ground black pepper
• salt

Directions:

1. Zest a lemon using a zester or a fine grater; set aside.
2. Juice two lemons with a citrus reamer or juicer; set aside.
3. In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
4. Add fresh lemon juice and lemon zest.
5. Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
6. Sprinkle with black pepper and salt to taste.

Reviews

[rosslare]

Nice and quick! I used only one medium lemons juice and it was almost too much for us. Proceed with caution, tasting before adding all 2 lemons juice at once.

[Realtor by day, Chef by night]

This was super quick and delicious! My family loved it. I used this yummy sauce over bowtie pasta and spinach. I don't usually have fresh lemons on hand so I used bottled lemon juice (1/3 cup) and store bought lemon zest (1 tsp) which made this recipe even easier. I did use the fresh garlic. It gave the sauce a really lovely flavor. Thanks GailAnn.