My Favorite Recipes

My friend and I took a pasta class with the Laguna Culinary School and along with making lots of pasta, they taught us several sauces including this wonderful alfredo sauce. Now alfredo sauce is a rich, heavy, but oh so delicious sauce. This version adds some lemon to lighten the sauce a bit and really allows the sauce to not be so heavy and yet be even more delicious.  Add some grilled chicken or some vegetables like zucchini or broccoli to make the pasta a complete meal.

Ingredients

• 1 1/2 cups heavy cream (See note)
• zest of one lemon
• juice of one lemon
• 6 Tbl butter, unsalted
• 3/4 cup parmesan reggiano, grated
• 1/2 tsp salt
• 1/2 tsp grated nutmeg
• 1/2 tsp ground white pepper

Procedure

In a medium sauce pan over medium heat, add the butter, 1 cup of the cream, the lemon zest and lemon juice. Heat until the butter is melted and then cover and turn off heat. Right before your pasta is ready, return the cream mixture to heat, add the remaining 1/2 cup cream and all of the cheese and the salt, pepper and nutmeg. Heat until it achieves the desired thickness. Add your pasta and enjoy.

Note

Try to find pasteurized and not ultra pasteurized cream. It creates a thicker sauce. It seems to me the ultra pasteurization thins out the sauce and removes some of the flavor. Trader Joe’s has some as well as Whole Foods.