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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from pampered chef. It's my favorite alfredo sauce I've found Ingredients:
1 1/2 cups milk |
1 1/2 cups heavy cream |
3 tablespoons all-purpose flour |
3 tablespoons butter or 3 tablespoons margarine |
2 cups grated fresh parmesan cheese |
salt and white pepper |
fresh parsley, snipped, divided |
Directions:
1. Combine milk and cream in Petite (1 1/2-qt.) Saucepan. Heat until warm, but do not boil.
2. Melt butter in Small (2-qt.) Saucepan. Whisk flour into butter until smooth using Nylon Spiral Whisk. Add heated milk and cream, all at once, to flour mixture and continue to whisk until mixture comes to a boil. Simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly.
3. Remove from heat and whisk in Parmesan cheese, salt, and white pepper. Toss with hot pasta; sprinkle with parsley. Serve immediately.
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