Really kick-ass alfredo sauce

[Roland98]

I don't have any. I want to make some.

I do the good-but-boring cream, butter, parmesan, bit o' garlic alfredo sauce. It works but just doesn't stand out, y'know? And good fettucini alfredo is one of my favorite things, but even in most restaurants theirs is boring like mine. So does anyone have some "omigod I can die now after eating this" alfredo sauce recipes?

[livius drusus]

Well, add freshly grated nutmeg to the ingredient list and that's all I've got. It's kind of a simple sauce; every time somebody has gussied it up I've longed for the original. As long as you're using truly outstanding parmesan it shouldn't be boring, though. Fresh Parmeggiano Reggiano and fresh nutmeg make the difference between freezer dinner Alfredo and Alfredo Alfredo.

[Trinity]

*trinity humbly offers you her recipe*

one 8oz pkg cream cheese

3/4 c. grated parmesan

1/2 c. butter

1/2 c. milk

Combine it all, and stir over low heat till smooth. Add garlic to taste. Pretty good stuff. Creamier than the sauce made with cream.

Or if you're just looking for a change, try seasoning your recipe with salt pepper and nutmeg instead of garlic. A nice variant.

[Skep]

/me thinks Trinity would like to know how to use the / me hack.

:yup:

[Trinity]

* Skeptoid thinks Trinity would like to know how to use the / me hack.

:yup:
Well perhaps skeptoid would like to educate the newbie since there is so much to read here that she hasn't had time to read it all yet? I :bow: to the master hacker.

[Skep]

Just type / me without the space and the software automatically inserts the asterisk and your username and makes it the purpley color. :)

[Trinity]

/me is grateful for the crash course Skeptoid :yup:

[Roland98]

Thanks! I'll have to try that one with the cream cheese and milk; nothing like having my weekly allowance of fat in one meal! :) liv, I'll be pickier about the cheese too, maybe that's my problem--I tend to just get what's on sale sometimes. (Okay, all the time. :blush: ) I don't want anything fancy--just once in awhile I'll have some that tastes really, really awesome when I'm out and wonder what I can do to make mine taste like that.

[TomJoe]

I must be a bad italian ... I've never fallen head over heels for any dish served with alfredo sauce. I'm a marinara guy myself.

[livius drusus]

liv, I'll be pickier about the cheese too, maybe that's my problem--I tend to just get what's on sale sometimes. (Okay, all the time.:blush: )

Oh yes, that's totally your problem. Alfredo is defined by nothing else but the wheelbarrow of Parmeggiano Reggiano you dump into it. If you're not using PR, you lose the sharp, almost winey edge of classic Alfredo and end up with salted heavy cream on noodles.