(note: i was so focused on eating dinner that i completely forgot to take a photo until it was too late. please don’t let that deter you; trust me, it’s delicious! 🙂 )
the first thing i found out about my husband when i met him: fettuccine alfredo. (nevermind, nix that: the first thing was actually beer; fettuccine alfredo would be second on the list. forgive me, my love, for forgetting myself.) not that he IS fettucine alfredo or that he can make it, but rather that he loves, loves, loves it. we could go into a little mom-and-pop italian restaurant that has all these delicious sounding entrees on the menu, and he will choose the one that has ALFREDO attached to it. “but, honey, don’t you want to reach out and try something else, something different, something unique to this restaurant only?” “hm, no.” it used to drive me up the wall. but then i learned to embrace it. and now i am thankful for it because it led me on one of my many food quests — my search for the perfect alfredo sauce recipe.
as i searched, however, i discovered that alfredo sauce is extremely hard to make! and it’s pretty fattening…duh, what delicious make-your-mouth-water food isn’t fattening? isn’t that one of the biggest curses in life? but, as those of you who keep up with my recipe posts might have discovered, i refuse to give in to fat and refuse to surrender completely to health. in life i’m all about finding the perfect balance (isn’t that, in a sense, what “all things in moderation” is about, finding the balance — or the fulcrum, for you science peeps — in life?). while not all my recipes are the healthiest foods in the world, i try to tweak any recipe as much as possible to make it as healthy as possible without sacrificing taste.
well, after that huge tangent, i hopefully didn’t loose your attention. and you’re probably thinking, “yeah, yeah. give it to me already!” but all good things must wait. wait, i think i mixed my idioms up. i always do that. it is one of the greatest joys in my husband’s life — “what is my crazy, silly wife going to say next?” he would swear that english is my second language the way i mix my words up. does anyone watch NCIS? you know Ziva, and how she is always mixing up idioms/metaphors? that’s me, only she has an excuse; i don’t. oh, i remember it now: good things come to those who wait. (and have i ever mentioned how i like to talk in stream of consciousness?) and because you have been so patient, here is my scrumptiously delicious easy alfredo sauce. if it’s good enough for my husband and his sometimes-annoyingly precise palate, then it’s good enough for my recipe box; hence, my mission — accomplished.
1 T. butter (i use earth balance)
2 T. flour (since I’m using it as a thickening agent, i use straight flour, not my typical half wheat-half white mix)
2 c. hot milk (i’ve used 1% and non-fat; both work just fine. traditionally it calls for whole or heavy cream)
1 c. shredded parmesan cheese (or, if you’re feeling gluttonous as i often do when it comes to cheese, add an extra 1/2 cup)
salt & pepper
freshly squeezed lemon juice (or maybe even a bit of lemon zest)
minced or pressed garlic
1) in a small saucepan, melt butter over medium heat. add flour; stir with a wire whisk (because i have non-stick pans, i use a silicone-covered wire whisk) until combined into lumps.
2) slowly add hot milk, stirring constantly w/ whisk until the flour/butter lumps are dissolved into the milk. reduce heat and simmer for approximately 10 minutes or until thickened, stirring frequently.
3) add cheese, salt, and pepper; stir until cheese is melter. remove immediately from heat.
4) season with any of the optional ingredients as desired.
i like serving this sauce over whole wheat pasta and steamed fresh spinach leaves. therefore, i tend to mostly add nutmeg to my sauce.
i went to a restaurant one time that had chicken spinach alfredo pizza, and it was probably the best pizza i have ever had. one day i mean to attempt recreating this heavenly masterpiece.