One of my favorite indulgences is super rich and creamy fettuccine Alfredo. Since I don’t often eat pasta, this is truly a treat whenever I do make it. It’s so easy to whip together. Cook some noodles (I love these), while you’re whisking together this sauce, and you’ll quickly have a dinner that tastes like you’re dining in a nice restaurant. Feel free to add fresh, steamed veggies and/or grilled chicken, fish, or shrimp for an even heartier meal. You can adjust the garlic to suit your tastes. I’m a garliholic, so I use a lot! Thanks to my friend Mitch, for letting me use one of his photos. He is an amazing photographer. You can find more examples of his food photography here. And, he takes fantastic photos of other things too.
Homemade Alfredo Sauce
serves 2-4 (depending on how saucy you like your pasta!)
1/4 cup pastured butter
1-2 tbsp. fresh, minced garlic (try some lactofermeted garlic)
1-2 tbsp. flour of your choice (I use sprouted wheat)
3/4 cup whole milk
3/4 cup heavy cream
1 1/2 cups shredded Parmesan cheese
Sea salt and fresh ground pepper to taste
1. In a medium saucepan, over medium heat, melt the butter.
2. Add the fresh garlic and saute until the garlic is lightly browned.
3. Add a dash of salt and fresh ground pepper and stir.
3. Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
4. Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that “raw” taste that the flour will have. You want the flour to be very lightly browned.
5. After you’ve cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
6. Slowly start adding the shredded Parmesan, while continuing to whisk. Don’t stop whisking or else you’ll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it’s all incorporated.
7. Remove from heat and taste for salt and pepper. Adjust as needed.
8. Serve immediately.
9. This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast, or else it will break and you’ll be left with a separated mess of goop in the pot. Trust me, I speak from experience.