Sarah's shows us how to make the perfect, creamy alfredo sauce.
2 Cup (32 tbs)
3⁄4 Cup (12 tbs), freshly grated
Salt and pepper
8 Ounce, boiled, drained
1 Tablespoon, chopped
1. In a pan, heat heavy cream over medium heat, bring to boil, and let it reduce until the cream is slightly thick.
2. Add freshly grated Parmesan, whisking constantly until cheese is melted. Season with salt and pepper.
3. To a warm pot, add the cooked fettuccine pasta and cover with alfredo sauce.
A plate of freshly made linguine topped with creamy, cheesy fettuccine alfredo sauce makes for a palate-pleasing dinnertime dish. When you are caught for time and can't squeeze out enough minutes to prepare your own sauce, a jar of this homemade sauce can serve as a quick and yummy alternative. Sarah shares a delightfully simple and scrumptious recipe to make this sumptuous sauce at home.