I love pasta

I love pasta

I love pasta

I love pasta

…And this isn’t a recipe for homemade pasta… it’s a recipe for delicious homemade alfredo sauce that you can PUT on pasta…

I love pasta

Homemade alfredo sauce is really easy to make.  This calls for butter, garlic, flour, half and half, Worcestershire sauce, seasonings, Parmesan cheese.  That’s it!

The important thing is having the right ingredients on hand.  It requires a wedge of aged Parmesan cheese, a crucial ingredient, a MUST!

And I heard that The Olive Garden uses nutmeg in their Alfredo sauce so I began using freshly grated nutmeg in my recipe and it’s delicious!

Whole nutmeg is a fresh and wonderful addition to your spice cupboard.  I found it on Amazon for under $10 and the 3.5 oz. purchase has lasted me over a year and a half.  Don’t worry, if stored properly whole nutmeg has a long shelf life (up to 4 years).  Take a peek here:

Whole Nutmeg from Amazon.com

I use it in coffee, oatmeal raisin cookies, carrot cake, sausage gravy, cornbread stuffing and so much more!

To begin!

Melt A WHOLE STICK OF BUTTER!  whaaaa

Then saute minced garlic in the butter for about 30 seconds.  Move quick quick quickly… and make sure you can move quickly by having all of the ingredients prepped and ready to go.

Next whisk flour into the butter/garlic until it’s paste-like, then add half and half, Worcestershire sauce, and seasonings (don’t forget the nutmeg!  LOL).

At last, whisk in the cheese and it’s done.  It’s THAT simple!  Butter, garlic, flour, half and half, Worcestershire sauce, seasonings, Parmesan cheese.

Always make sure to salt and pepper as needed.

My garnish of choice is halved cherry tomatoes tossed in balsamic reduction with a pinch of sea salt.  Balsamic vinegar or balsamic glaze also works.  I paired the pasta with Perfect Baked Chicken Breast and it was an amazing meal!

So what are you going to do this weekend?  You’re going to boil Fettuccine and toss it in homemade Alfredo sauce!  Booyah!

If you’re new to my blog this behavioral content is totally normal.

Homemade Alfredo Sauce

• 16 oz. Fettuccine Noodles
• 2 cups Half and Half
• 1 cup freshly grated Aged Parmesan Cheese
• 1 stick (1/2 cup) Unsalted Butter
• 1 teaspoon Minced Garlic
• 1 1/2 tablespoons Flour
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon freshly grated Nutmeg
• 1/8 teaspoon Black pepper

Boil 16 oz. of Fettuccine pasta to an Al Dente state (according to package instructions).  Make sure to heavily salt the water.

Begin with all ingredients for the sauce prepped and ready to go.  In a large non-stick skillet melt the butter over medium heat.  Add the garlic and cook for 30 seconds.  Reduce the heat to medium-low and add the flour to the butter mixture whisking continuously to make thick paste (roux).

Slowly whisk in half and half and bring to a low simmer.  Next whisk in Worcestershire sauce, salt, nutmeg, and black pepper.

Lastly, stir in grated Parmesan cheese until melted and silky smooth.  Toss the pasta in the sauce and garnish to your liking.

________________________________________________________________________________________

Additions:

• 1 cup Cherry Tomatoes halved and tossed in Balsamic Reduction
• Perfect Baked Chicken Breast
• Fresh Basil

Notes:

1. You can substitute whole nutmeg for dried nutmeg from the jar.
2. The sauce recipe is meant to match a pound (16 oz.) of pasta and serves up to 6 people.  Cut the recipe in half if it’s just for 2 or 3 people.
3. Don’t skimp on the ingredients.  Aged Parmesan, nutmeg and Worcestershire give this Alfredo it’s distinct flavor.
4. Unfortunately homemade alfredo sauce doesn’t perform well in the leftovers category… if it’s reheated the next day please keep this in mind.