Monday, July 10, 2017

Garlic Alfredo Sauce

Alfredo sauce... this one is garlicky, rich, creamy, and full of all things good. My sister-in-law introduced me to a similar recipe when she made her lasagna alfredo roll ups for dinner, and I believe she found that recipe here.  The blogger who posted this recipe hasn't posted anything new in almost 3 years, but I'm so glad her blog is still up, because her alfredo lasagna roll ups are divine. Once my sister-in-law made this recipe, I had to copy her ASAP! I'll be honest and tell you that the lasagna roll ups are amazing, but they are a lot of work, so I don't make them very often. More commonly, I just use this alfredo recipe and mix it in with noodles and chicken/seafood. If you have extra time to spend on dinner some night, try the recipe I linked to above. You will not be disappointed. I've adapted her alfredo sauce recipe to my own liking, and have used it to create several of my own recipes. So here's how I do my version of Mmm... Cafe's alfredo sauce:


2 cups heavy whipping cream (1 pint size carton)
2 tbsp. butter
1 tbsp. minced garlic
1 heaping tbsp. pesto
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3/4 cup shredded Parmesan cheese
1/4 block cream cheese (2 oz.)
Garlic salt to taste... I use a garlic salt grinder, so I don't have a measurement on this one

*I highly recommend a garlic sea salt grinder... I usually buy mine from Aldi's but I haven't seen them there lately, so I've also purchased from Wal-Mart. I also recommend using a fresh pepper grinder if you can.

*This makes a batch of sauce to serve a pasta dish to 4-6 adults. 4 adults if you like your pasta more saucy.

Start by melting your butter in a large skillet on the stove on medium heat. (While you're making your sauce, you may want to also bring some water to a boil and cook up your pasta so your sauce and pasta can be done cooking at the same time.) Add your cream cheese to the melted butter and let it melt as well, whisking the butter and cream cheese together. Whisk in all of your seasonings: minced garlic, pesto, salt, pepper, and garlic powder. Next, whisk in your heavy whipping cream. You will need to whisk until thick- probably about 8-10 minutes or so. The whisking is the worst part, but the sauce is so good that it's totally worth your time. Last, add in your Parmesan cheese, turn off your burner, but let your sauce sit on the hot burner for about 3 minutes while it thickens up.

Then you can add your sauce to meat and pasta, veggie noodles, put it on a pizza crust, use it as a bread dip, or anything else that sounds good! I love to double this recipe and make two batches of sauce. I'll use half of it for pasta one night, put the other half in the fridge, and make an alfredo pizza with it later in the week.


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