Thursday, February 17, 2011
A Taste of Two Alfredos
Sauce #1--This Alfredo is classic. Butter, cream, cheese, and you're basically done. My testers and I agreed that we didn't care much for the nutmeg in this recipe, but I would still add a little pinch of the stuff because it makes the Alfredo, well, different. A disadvantage to this sauce is that it does not reheat well. The recipe makes enough for 8 ounces, or half-a-pound of pasta, so double it if you're serving a crowd.
Click Here for the Recipe: Classic Alfredo Sauce
Click Here for the Recipe:Everyday Alfredo Sauce
One more tip, fresh Fettuccine is amazing! If you are going for true taste and decadence either make your own pasta, or pick it up at the store. You at least need to try it once in your life. Now, put down the jar, walk over to the dairy section of the supermarket, and make something truly delicious and satisfying.