Thursday, February 17, 2011

A Taste of Two Alfredos

 Fettuccine Alfredo has to be one of the yummiest, creamiest, and most fattening dishes. Alfredo sauce can be rich or it can be simple. It may taste like garlic or cheese. One thing is for sure, Alfredo sauce should not come from a jar. To rid the world of cooks who simply buy their Alfredo at the supermarket, I am presenting you with two very different, and very tasty, Alfredo recipes. Each recipe will be ready in the time it takes to boil your pasta, so please put the jar down and try these out.

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

Sauce #2--I love this Alfredo for many reasons. Reason number one, you can make it with 1% or skim milk if you want a low-fat sauce. (Now it will not taste as good as a sauce made with cream, half-n-half, or even whole milk, but it will thicken and still be yummy) Reason number two, it reheats beautifully! Since my family consists of me, my husband, and my one-year-old (who throws most of her dinner on the floor for the dog) we always have leftovers, and I only eat good leftovers. This sauce is thick, cheesy, and full of garlic flavor. It is a little bit more complicated to make than Sauce #1, but it still whips up quickly and easily.

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.

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