Best Chef Jeans Alfredo Sauce Recipes

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CHEF JEAN'S ALFREDO SAUCE



Chef Jean's Alfredo Sauce image

This is very simple and has two "secret" ingredients to jazz it up a bit(gorgonzola and lemon zest). The parmesean cheese amount is an estimate, I just use enough to thicken the sauce, adjust as needed.

Provided by Chef Jean

Categories     Sauces

Time 25m

Yield 2 cups, 2-4 serving(s)

Number Of Ingredients 5

2 cups half-and-half
3/4 cup parmesan cheese, freshly grated
3 tablespoons gorgonzola, crumbled
1/8 teaspoon white pepper
4 pieces lemon zest

Steps:

  • In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time.
  • Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once.
  • Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed.
  • Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil.

Nutrition Facts : Calories 521.4, Fat 42.2, SaturatedFat 26.2, Cholesterol 132, Sodium 849.2, Carbohydrate 12.3, Sugar 0.8, Protein 24.3

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

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