KITTENCAL'S ALFREDO SAUCE
This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired --- I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! --- the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe --- have plenty of mouthwash handy after this lol! :)
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a medium heavy-bottomed saucepan melt butter over medium-low heat.
- Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
- Add in flour and stir for 1 minute.
- Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
- Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
- Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
- Season with salt and black pepper to taste.
- Serve over pasta and sprinkle with more Parmesan cheese.
- *Note* This sauce is best if eaten right away as it will become thicker upon standing.
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