I’ve taught students for years to make a roux, add chicken stock and cream, then the parmesean to make their alfredo. Usually it’s a chicken alfredo. It was a perfect dish to show the beauty of a roux, it’s so quick and easy. This recipe, I’ve learned is more authentic. It is also simple and clean. The lemon juice brightens up the cream and thickens this velvety sauce. I love fresh parsley at the end of this dish, but basil is phenomenal and creates a little pesto flavor. You can also add cooked chicken for Chicken alfredo, the number 1 recipe requested by former students and my son’s college friends. Many of my son’s friends would give me the call for the big alfredo recipe, this meant they had a girl and it was very serious because they were cooking. In fact, my sweet son-in-law called me for this recipe when he wanted to surprise my daughter on her birthday when they had first started dating. I love that this is one of the first big recipes that people make from scratch, it’s a show stopper for sure! I like this version best
- 1 sauce pan
- 1 pasta pot
- 1 strainer
- 1 kitchen spoon
- rubber spatula
- 2 1/2 Cups Heavy Cream
- 2 Tablespoons Minced Garlic
- 3-4 Tablespoons Lemon Juice
- 3 Cups Grated Parmesan
- Sea Salt/Pepper
- 1 pound your favorite pasta I prefer Vermicelli, thin, but not too thin!
- 2 Tablespoons Fresh basil or parsley to taste
- In a deep sided saute pan, gently heat the cream, garlic, and lemon juice over medium heat. Stir occasionally with a kitchen spoon, until cream is thickened and reduced, about 15 minutes. You want a light simmer, do not boil or scorch.
- In the meantime, cook pasta according to package directions, cook al dente, as you will finish cooking in the sauce. Cool pasta down to stop the cooking, with running cold water and let sit in strainer until your sauce is ready
- When sauce is thickened, add parmesan cheese and lower heat slightly to medium low.
- Add cooled pasta to sauce in saute pan and let them cook over medium low for 3-5 minutes until desired consistency is reached Salt and Pepper to taste
- Remove from heat, add parsley or basil