Recipe—Alfredo Sauce

One of my son’s first favorite foods was cheese tortellini smothered in alfredo sauce. I personally love alfredo sauce over fettuccine noodles and served with a grilled chicken breast and some broccoli. Either way alfredo sauce is a great indulgence to enjoy anytime. Who doesn’t love the thick creamy Italian cheese sauce over their favorite pasta? It is popular with people of all ages and can be extremely versatile. I have even used it as a white pizza sauce or poured over a baked potato. Homemade alfredo sauce is actually really easy and quick to make and so worth it. The quality does not compare to anything store bought. Give it a try! It will be a home run with the whole family!

Note: If you want a high quality sauce equal to that of one served in a restaurant (or better) use high quality ingredients. I recommend getting a fresh ball of mozzarella and a block of Parmesan over in the deli. You will notice the difference! Kraft will leave it gritty and we want it to be smooth.

INGREDIENTS
2 tbsp butter
2 tbsp olive oil
2 tsp garlic, minced
1/3 c white wine
2 c heavy cream
1/4 tsp white pepper
1/2 c parmesan cheese, shredded
3/4 c mozzarella cheese, shredded

STEPS

• In a large saucepan over medium heat melt the butter and add olive oil.
• Add the garlic and sauté for 1–2 minutes.
• Carefully pour in the wine and heat until it begins to simmer.
• Stir in the heavy cream and the white pepper and bring to a simmer stirring often.
• Add in the Parmesan cheese and simmer for 8–10 minutes. By this point the sauce should be smooth and start to thicken.
• Add the mozzarella cheese and stir frequently until smooth and completely incorporated.
• Reduce heat to low and begin cooking your noodle of choice while the sauce simmers and continues to thicken.
• Remove sauce from the stovetop and allow it to sit for a few minutes. It will thicken up a bit more.
• Serve sauce over cooked pasta.