Pasta Alfredo is a traditional recipe for linguine, penne or shells.
Alfredo sauce is a rich, creamy white sauce usually made for pastas, but which can be served over potatoes, chicken, shrimp or combined with other foods. The most traditional form of the sauce is made from butter, heavy cream and grated Parmesan cheese. Countless variations have emerged through the years. Depending on your diet or taste preferences, you can use one of a number of light or heavy creams, milk and a few other surprising ingredients.
Creams
Authentic Mediterranean cooking often uses heavy cream in sauce recipes, and heavy cream is the item of choice for traditional Italian Alfredo sauce. It is often labeled as heavy whipping cream. If you have dietary restrictions, opt for light cream, but know the flavor and consistency will be somewhat different from that found in the traditional sauce. Sour cream may be used as well.
Milk
Some people cooking on short notice use milk instead of cream, and some recipes use milk as a main ingredient to replace the cream altogether. Light milk, half and half, whole milk and even evaporated milk show up in recipe variations of Alfredo sauce. Combine heavy cream with milk by dividing the amount of cream required in half and use milk for the other half.
Cream Cheese
You may be surprised to learn that cream cheese features often in Alfredo sauce recipes, especially "quick" versions. Though not a "cream" per se, cream cheese is an easy way to alter the sauce slightly. Most recipes that use cream cheese suggest you melt the butter first, then use a whisk as the cream cheese melts to blend it into a smooth texture.
A Basic Recipe
Melt 6 tbsp. of butter in a saucepan on medium to low heat. Add 1 cup of heavy cream and stir constantly. And 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce begins to gently bubble. Add a pinch of salt and a pinch or two of nutmeg. Serve immediately over freshly cooked pasta that has been cooked "al dente" or baked chicken breasts. Substitute with light cream, milk or cream cheese as you prefer. If your sauce is too soupy, add a small amount -- 1 tsp. or so -- of cornstarch to thicken it. Saute minced garlic or chopped shallots into the melted butter first, before adding the other ingredients.
Tags: heavy cream, Alfredo sauce, cream cheese, butter first, cream cheese