Alfredo for All


1/2 stick (1/4 c butter)

1/2 cup heavy cream

1/2 cup milk

1 or 2 cloves of garlic, smashed

1 1/2 cups shredded parmesan cheese (I've just begun using the real thing, the kind in the green container will do in a pinch though.

a pinch of freshly grated nutmeg (dry from jar will work too)

salt and pepper to taste

pasta of your choice over which to serve your Alfredo sauce

Here's what to do:

Melt 1/2 stick of butter in a sauce pan.

After butter melts, add 1/2 cup heavy cream and 1/2 cup milk (or if you feel naughty use a whole cup of heavy cream, if you don't you can also use a whole cup of regular milk...just judge for yourself--you know what kind of mood you're in, I'm just here to let you know you've got options!!)  

Let the milk/cream/butter mixture simmer for 3-5 minutes, but BABYSIT it, we don't want any scorched milk/cream/butter! 

While you're babysitting the sauce pan, grate 1 1/2 cups of parmesan cheese.  

When the milk/cream/butter has simmered, turn down the heat and add one clove of crushed garlic {if you prefer to use the minced garlic instead of a clove, use 1/2 teaspoon}. 

Add the shredded parmesan and a pinch of nutmeg. 

Taste to see if you need to add salt and or pepper and add accordingly. Stir to combine and let sauce remain over the heat for just a minute or two more to get good and hot. Finally, spoon over your pasta making sure not to serve anyone the garlic cloves. If you like, you can add a bit more Parmesan to serve.
Happily shared by The Wright Place