I had no idea an Alfredo sauce was so simple to make. Equally as shocking is… (hmm how should I say this)… guilty I became when adding all of those fattening ingredients. But who cares right? Because it’s ooooh so good.
By the way, this recipe is adapted from Emeril Lagasse’s fettuccine Alfredo recipe. ‘Nuff said.
I melted 6 tablespoons of butter in a sauce pan and cooked 2 tablespoons of finely diced yellow onion until translucent. Then I added 1 large minced clove of garlic to the pan. Be careful not to burn the garlic like I shamefully did!! Burned garlic is bitter.
Then I poured 1 cup of heavy whipping cream into the sauce pan and brought it to a boil, stirring as often as I could while multitasking for about 8 minutes. Really the point is.. is to let the sauce thicken. Runny Alfredo sauce sucks!
If you want noodles with your sauce, which I highly recommend, get them started now and follow the directions on the box. I used linguini noodles. They are like a flat spaghetti noodles similar to a fettuccine noodle but not quite as wide.
Once my Alfredo sauce was thick enough, I stirred in a half cup of Parmesan cheese.
Delicious I tell you. Then I plated my linguini noodles, added some Alfredo sauce, added another handful of Parmesan cheese, black pepper, and freshly chopped Italian parsley.
Here is the final concoction:
And that’s it! Surprisingly simple. This is what I am proud to call my Linguini Alfredo.
The Ingredients for a really good Alfredo Sauce:
1 cup heavy whipping cream
1 cup Parmesan cheese
6 Tbsp butter
1 clove garlic
2 tbsp yellow onion
chopped flat leaf Italian parsley
Salt and Pepper to taste