ALFREDO SAUCE

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Alfredo Sauce image

Sauce will reduce during the simmer so watch how much seasoning you add as you will get some salt from the cheeses. Adding the shredded cheese more than a pinch at a time causes it to clump up in the bottom of the pan and takes longer for it to fully mix into the rest of the sauce. Also only adding a pinch at a time ensures that you get the right consistency / thickness that you are looking for. Most of the flavoring comes from the Pecorino Romano Cheese, adding more of this will strengthen the flavor (keep in mind this is a sharp cheese so a little will go a long way, always taste before adding more.) Need a thicker sauce? Add more of the shredded cheese. (Remember slowly, pinch at a time until that is melted and well mixed) This sauce does not have a strong garlic flavor so if you want a strong garlic flavor I recommend adding another teaspoon.

Provided by Nick Hope

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup unsalted butter
2 tablespoons mascarpone cheese (or Cream Cheese)
2 cups heavy cream
salt and pepper
1 teaspoon garlic powder
1/3 cup Italian cheese blend (shredded)
1/4 cup pecorino romano cheese (grated)

Steps:

  • Melt stick of butter over medium low heat.
  • Add mascarpone cheese, stir with a whisk until melted and well mixed.
  • Add heavy cream, stir with a whisk until cream and butter become one.
  • Add garlic powder, salt, and pepper.
  • Let simmer on low heat for 15-20 minutes, whisk frequently until sauce thickens.
  • Remove from heat, while stirring with a whisk slowly add in shredded cheese (about a pinch at a time, only adding more once each pinch is melted and well mixed).
  • Sprinkle in grated cheese and mix until melted and well mixed.

Nutrition Facts : Calories 616.6, Fat 67, SaturatedFat 42, Cholesterol 224, Sodium 48.8, Carbohydrate 3.9, Fiber 0.1, Sugar 0.2, Protein 2.8

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