Alfredo is a rich sauce that adorns any of your favorite pastas - fettuccini, tortellini, ravioli, farfalle, linguine.  Add chopped parsley for a sprinkle of color before serving.

Yield:  2-3  3/4 cup servings

Ingredients

3 Tbsp flour

3 Tbsp butter

1 minced garlic clove

1 cup half and half

½ cup whole milk

¼ cup parmesan cheese

½ box of dried pasta OR 1 package tortellini or ravioli

Salt and pepper to taste

Instructions

1. Fill a large pot to within three inches of the top (to allow for water displacement when pasta is added) and set it on the stove top.  Turn the burner to high heat.

2. When the water boils (surface has bubbles exploding at the top), add the pasta and cook per package directions.

3. In a medium saucepan, melt the butter. Add flour.  This is called making a roux which will thicken your sauce.  Cook for 1 to 2 minutes.  Add minced garlic.

4. Slowly whisk the half and half and whole milk into the roux.

5. When the mixture thickens slightly, add the parmesan cheese.

6. Drain the pasta.  DO NOT rinse.  Rinsing washes away the starch coating that's responsible for grabbing the sauce onto the pasta's surface.  

7. Portion about 1/2 cup of pasta into a bowl or plate.  Top with the sauce. 

8. Sprinkle with a pinch of dried (oregano or thyme) or fresh herbs (parsley) for color.

Notes

1. Before beginning:  Clean your work surfaces, start your hot, soapy dishwater, and assemble all of your ingredients and equipment.

2. Refrigerate leftovers promptly.  This sauce will thicken as it is stored.  Thin it with 1 to 3 tablespoons of milk before using it again.