Homemade Alfredo Sauce

This is probably the richest and most fatty dinner entree I have ever made. I will say, though, that it was oh-so-delicious! I will warn you that this recipe calls for a ridiculous amount of butter. And then you add heavy cream and Parmesan cheese. Wow! I had an idea, but I didn't know exactly how bad Alfredo sauce really is. I don't know that I will ever buy this at a restaurant now. Whenever I have my craving, I can make it on my own at home (and probably only once a year)!

Homemade Alfredo Sauce

Lemon Tart by Josi S. Kilpack

Makes: 4 servings (can be stretched to 6)

1 c. heavy cream*

1 c. butter

1 c. Parmesan cheese, shredded**

Salt and pepper, to taste

Combine all ingredients in small saucepan (not Teflon-coated) and simmer on low until melted and mixed, stirring continually (about 20 minutes). Whisk until smooth before serving over pasta. Can be refrigerated and used again if reheated on low heat. (Remember to whisk again!)

*Half-and-half or evaporated milk can be used for some or all of cream to reduce fat but the consistency won't be as rich or thick.

**Can use more Parmesan cheese, if desired

My Tips:

- Add chicken or serve as a dipping sauce with breadsticks. YUM!!
- I used 1/2 c. heavy cream, 1/4 c. half-and-half, and 1/4 c. evaporated milk because I had small amounts of the cream and half-and-half and wanted to get rid of them. Still turned out super tasty!!