|Malrik's Famous Alfredo
Here we go again! This recipe is probably not suited for a large feast as it can be a little expensive. The taste is better than any premade sauce I have ever encountered. This dish is not for those who are concerned about their weight, as it is fattening, cholesterol-laden and yummy as all get out! There will be some fat reducing tips at the end for those who are concerned about fat and cholesterol.
Ingredients (4 servings)
1/2 cup unsalted butter (2 sticks)
1 pint heavy cream (1/2 and 1/2 will work fine too)
2 cloves garlic (crushed)
1/2 onion (Grated. Yes, I said grated, as in a cheese grater)
Salt to taste (pinch or two)
White pepper to taste (two pinches)
Ground nutmeg (one pinch)
Basil (one pinch or two)
4 oz Parmesan cheese (fine grate)
4 oz Romano cheese (fine grate)
1lb Fettuccine noodles, cooked.
Melt one stick of butter in a saucepan. Add minced garlic and grated onion, and let it simmer for a minute or two. Do not let the onions or garlic brown. If you are anal about texture, strain the mixture. Melt the second stick of butter and add dry spices. When all the butter has been melted, stir in the heavy cream. Using a wire whisk, whisk the butter and cream until they just start to boil slightly, and then reduce the heat to just under boiling. Add the Parmesan and Romano cheese in equal parts until desired thickness is achieved. Add it a little at a time... do not just toss it all in or you will wind up with something more resembling chunky gravy. You may not use all the cheese, so save some for garnish! You must stir this dish a lot to get the cheese to incorporate well and to keep it from sticking to the bottom of pan. I stress again, keep the temperature just under a boil and stir a lot. Use a double boiler if necessary (that means one pan in another pan of boiling water) as you do not want to scorch the sauce. It will taste like poopoo if you do. So whatever you do, do not cook this on (or when) high.
Cook the noodles.
Serve the sauce over the noodles or place both in a large bowl and stir to mix. Serve. Savor the compliments, claim it as your own recipe, and schedule an appointment with the cardiologist for arterial roto-rooter.
Substitute a lesser fat milk, such as 1/2 and 1/2 or all the way down to skim. Margarine for butter can be used to cut cholesterol. If you use anything less then half and half, mix a 1/2 teaspoon of arrowroot in the milk and add it to the sauce to help it thicken. It tastes good this way but I prefer the fatty way best.
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