This recipe is from a knock-off Olive Garden recipe site. It is delicious!
1 stick butter
2 Tbsp. cream cheese
1 pt. heavy cream
1/2-3/4 C. parmesan cheese
1 tsp. garlic powder
Melt butter. Add cream cheese, soften. Add cream. Simmer 15-20 minutes on low. Season with SPG (salt/pepper/garlic salt).
NOTE: I've made this without cream cheese in the past and it still works fine. I do add some nutmeg.
Patti's Alfredo Sauce
This is a version a friend who is a great cook gave me years ago. I forgot I had it until a cousin just called asking for it. I had given it to her about twenty years ago, and she's lost hers. I assume it is good, because everything Patti makes is delicious!
2 Tbsp. butter
3/4 C. cream
1/2 C. parmesan cheese
freshly grated nutmeg
salt and freshly ground pepper
While pasta is cooking, melt butter in a large skillet. Add cream and 1/4 C. cheese. Simmer over very low heat 4-5 minutes until sauce starts to thicken. Drain cooked pasta well (8 oz. dried or 12 oz. frehs) and add to skillet. Lift and stir to combine all ingredients and coat the pasta. Add remaining cheese, nutmeg, salt, and a generous grinding of black pepper.
Apparently I extrapolated to a large quantity at some point with the following measurements:
1 stick butter
3 C. cream
2 C. parmesan
1 stick butter
2 Tbsp. cream cheese
1 pt. heavy cream
1/2-3/4 C. parmesan cheese
1 tsp. garlic powder
Melt butter. Add cream cheese, soften. Add cream. Simmer 15-20 minutes on low. Season with SPG (salt/pepper/garlic salt).
NOTE: I've made this without cream cheese in the past and it still works fine. I do add some nutmeg.
Patti's Alfredo Sauce
This is a version a friend who is a great cook gave me years ago. I forgot I had it until a cousin just called asking for it. I had given it to her about twenty years ago, and she's lost hers. I assume it is good, because everything Patti makes is delicious!
2 Tbsp. butter
3/4 C. cream
1/2 C. parmesan cheese
freshly grated nutmeg
salt and freshly ground pepper
While pasta is cooking, melt butter in a large skillet. Add cream and 1/4 C. cheese. Simmer over very low heat 4-5 minutes until sauce starts to thicken. Drain cooked pasta well (8 oz. dried or 12 oz. frehs) and add to skillet. Lift and stir to combine all ingredients and coat the pasta. Add remaining cheese, nutmeg, salt, and a generous grinding of black pepper.
Apparently I extrapolated to a large quantity at some point with the following measurements:
1 stick butter
3 C. cream
2 C. parmesan
