Tuesday, February 7, 2012

Alfredo Parmigiano Sauce

Today is National Fettuccine Alfredo Day!
Alfredo Parmigiano Sauce
Admittedly, this recipe is only for the sauce. You can really use any noodles. As you can see, I used Penne. Because I had it. But, you know, if you have some fettuccine laying around, make this sauce and celebrate this holiday!
Or, you know, this is also a perfect Valentine's Day dinner idea...just sayin'.
Anyway, I LOVE this sauce-I'm weird about Alfredo sauces, some I love, others I hate. I've found I'm really not a fan of very heavy Alfredo sauces, I like it when they're a little lighter. This sauce is exactly right for me--its' most prominent flavor is the Parmesan cheese (or, if we're gonna get all Italian, the Parmigiano cheese), which I LOVE. It's health-ier, and not super heavy.
All that said, I should probably admit: this is not Michael's favorite. It's not "creamy" enough to him. He likes it (especially fresh) but it is not his ideal. So, this is really a matter of preference. After you try this, you'll have to tell me--on Alfredo are you Team Kayle (lovin' this recipe) or Michael (more into a heavier, creamier sauce)? I'm looking forward to a debate that shall rival Team Edward vs. Jacob.

(which is dumb. There should not be teams. Edward should-and does-end up with Bella. End of story. Jacob's fine, and he has his own someone. I won't spoiler alert you on who. Also...*sigh* I love those books...but *ugh* I hate those movies. You may now carry on to the recipe)

Alfredo Parmigiano Sauce

Alfredo Parmigiano Sauce

  • 2 tbsp. butter
  • 3 cloves garlic, finely minced
  • 4 oz. cream cheese (can be reduced fat, fat free, etc.), cut into 6 pieces (it helps if it's softened/at room temp)
  • 1 cup milk (I use my good old Skim Plus)
  • 3 oz. (about 1 cup) grated Parmesan (AKA Parmigiano--For best results freshly grate the Parmesan)
  • Salt and Pepper to taste
  • In a medium pot/skillet/saucepan, melt butter over medium heat. 
  • Add garlic and cook about 2 minutes, stirring constantly, making sure to not burn the garlic!
  • Add cream cheese and whisk until smooth to form a creamy paste.
  • Add milk about 1/4 cup at a time, whisk quickly and constantly until fully incorporated.  
  • Stir in Parmesan, salt, and pepper until the cheese has melted and the sauce reaches your desired consistency. Continue stirring an extra 2-3 minutes for thicker sauce. (If it does not thicken up: stir 1 tbsp. cornstarch with 2 tbsp. cold water. Add to the sauce and whisk constantly until thickened.)
  • Serve immediately over hot noodles.
Alfredo Parmigiano Sauce
Like this awesome whole wheat Penne. 
Alfredo Parmigiano Sauce
Michael...or...*ahem* my "photographer assistant"-helped me out with the action shots.
Yes...it was that dark outside. Winter, it gets dark early. Boyfriend, he works until at least 5 and comes home with a growling belly. You do the math.

I linked up with The Chef in Training'sTuesday Talent Show
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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