A friend of mine sent me the link to this pretty delicious looking Lasagna Timpano, and since then I have been daydreaming about making a vegetarian version of it with my favorite homemade Alfredo sauce recipe. Warning: this sauce will delicious you to death.
Ingredients:
8 oz. cream cheese
1/2 c. butter
1/2. c to 3/4 c. milk
3/4 c. shredded parmesan
optional: chicken/chick’n strips, crushed garlic, sliced zucchini, chopped bell peppers, shrimp, scallops, whatever you want in it
This is the most basic, amazing, fattening, disgustingly delicious, artery-clogging, pure joy-inducing Alfredo sauce I have ever had. It’s thick, cheesy, and I could eat it with or without pasta, with a spoon. For breakfast.
Go ahead and melt that butter – add garlic if you like – in a saucepan over medium heat. You want to add your cream cheese, cutting it while it’s in the saucepan, with a butter knife or some such thing. This allows the cream cheese to break down and soften. When the cream cheese is softened, whisk it and the butter together with the milk. The general rule of thumb with the milk is, the more you add, the thinner your sauce will be. Finish off by adding parmesan cheese, letting it melt and stirring occasionally. Throw over any old pasta you like, or use it anywhere else you would use Alfredo sauce – like in that Lasagna Timpano I mentioned earlier.
My mouth is literally watering just describing this to you.
One reply on “The Beggars’ Banquet: Homemade Alfredo Sauce”
I have had this Alfredo sauce. And it is still the best I’ve ever eaten, and I’ve been to some swanky restaurants in the past few years.
I’ve been meaning to get my hands on it in the last year, to save for special occasions (like anniversaries or birthdays). You’ve saved me the trouble of asking around!