If tomato sauce isn't your thing – try this on for size!
Alfredo Sauce
Alfredo is traditionally served with pasta – however it's so good and tasty it lends itself to other dishes and particularly leftovers.
1 tbsp unsalted butter
200ml double cream
50g freshly grated Parmesan, plus more for sprinkling
Salt and freshly ground black pepper
Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan.
Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.
This sauce can be made ahead.
The above recipe would be sufficient for two servings – enough to coat 225g uncooked pasta. Traditionally there are no additions to Alfredo although I've had it served with petit pois. If you've never tried it I'd highly recommend this sauce. It's the only bowl of pasta I've ever finished.
This would be a treat – and so I didn't include it as part of the dish – however rules are made to be broken!
If you were going to cook a roast on Sunday how about roast pork?
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