I only allow myself to have the “real thing” alfredo sauce quarterly (although lately it’s been maybe twice a year now.) But for every day, I’ve drummed up something that is a very, very close second — minus the guilt.
I give you: My Alfredo Sauce.
Oh sure the real thing has that smooth buttery creaminess that is rich beyond compare.
But this one, though lighter, has a lovely parmesan-ness to it, that after a bite, you can’t remember the real thing anyway! (So why ever would you want it again, right? Ok, I might be a little dramatic, but you get it, right? It’s goooood.)
2 tbs. butter
2 tbs. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
Cooked fettuccine (wheat, spinach, regular, whatever!)
Melt the butter in a saucepan over low heat. Whisk in flour, salt, pepper, over medium heat, stirring constantly until mixture is smooth and bubbly. Remove from heat.
Gradually whisk in the milk, I mean very little by litter here. Heat to boiling, stirring constantly Boil and stir for one minute until thick. Add 1/2 cup parmesan cheese (for best results, use shaved parmesan – there are containers of this in the deli section of my grocery store. However, regular parmesan works fine too.)
That’s it! Using tongs, I take the cooked fettuccine right out of the pot and add it to the sauce. That way, if the sauce is too thick, I add about a ladle of the pasta water to loosen it up and make it creamy. DELICIOUS!
Serve with grilled chicken breast and my whole family loves this!