I read an article about the real "ALFREDO" sauce that is! Would you believe it there was no heavy cream in it...joy to my ears, because I have always looked for a way to make Alfredo sauce less heavy, anyway, I tried the "real way" on Friday night. All I can say is WOW it was wonderful, light, but very creamy.
Cook your pasta, reserve 1 cup of the pasta water before draining.
I was making scampi so the butter needed was already in the pan as well as white wine, so I just dumped the hot pasta into the warm pan and started adding hand fulls of good Parmesan cheese and a bit of the pasta water all the time mixing the pasta with my tongs on low heat. Within minutes I had a creamy sauce. It was great!!
Note, if you are just making the pasta Alfredo you will need butter in the pan than add the hot pasta and proceed as stated above all on very low or no heat, tossing pasta until creamy and serve.
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