Alfredo Sauce

 

1/2 cup (113g) butter

2 cups (480ml) heavy cream, or 1 cup milk/1 cup cream

4 ounces (120g) cream cheese

1 garlic clove, minced

1 teaspoon garlic powder

2 teaspoons dry mixed italian herbs

chopped fresh parsley

pinch of nutmeg

1 cup (100g) fresh parmesan, grated

salt & pepper to taste

1. in a saucepan, heat the butter, cream and cream cheese until melted and well combined

2. add garlic, garlic powder, italian herbs, pepper and nutmeg. Whisk until smooth

3. add the parmesan cheese, and whisk until melted. Add salt, and cook for a couple of minutes until thickened. Add parsley right at the end of the cooking time

- Mix with pasta, adding a little pasta water

- Sauce can be well stored for up to 5 days in a sealed jar

- Reheat at very low heat