https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Basic_Alfredo_Sauce 2026-04-04T05:50:40Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Basic_Alfredo_Sauce&diff=3045&oldid=prev 2018-06-04T03:28:58Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=5 min |Cooktime=10-15 min |Source=&#039;&#039;The Kitchen Counter Cooking School&#039;&#039; by Kathleen Flinn (pg 142) |Yield=3-4 servings |Rating={{Very Good}} }} ===...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=5 min<br /> |Cooktime=10-15 min<br /> |Source=&#039;&#039;The Kitchen Counter Cooking School&#039;&#039; by Kathleen Flinn (pg 142)<br /> |Yield=3-4 servings<br /> |Rating={{Very Good}}<br /> }}<br /> === Ingredients ===<br /> * 8 oz cooked pasta<br /> * 2 c heavy cream (2 T reserved)<br /> * 1/2 t salt<br /> * 1/2 c grated Parmesan<br /> * 1-2 garlic cloves, minced<br /> * freshly ground black pepper<br /> <br /> === Preparation ===<br /> Prepare the pasta according to the package directions. Carefully reserve 1 cup of the pasta water to use in the sauce.<br /> <br /> Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat.<br /> <br /> [[Category:Sauces and Spreads]]</div>

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