Random recipe: Alfredo sauce in 3 ingredients

In November we went to the 2014 Portland restaurant of the year (Ava Gene‘s in case you were wondering). It took us almost two months for a reservation due to our schedules, and the fact that we wanted to eat before 10 pm. One of the dishes was a chorizo with white sauce, which they called some fancy name that I cannot remember. It was good, but nothing too amazing. We both decided it was something we could easily make at home, and after I finished reading: “The Cooking Counter Cooking School” I found the below recipe for an easy homemade Alfredo sauce.

We have made this recipe twice now. The first time we tried it with a chorizo that after Chris cooked it he said it was nasty, so instead of chorizo he added chicken. It was so much better than Alfredo sauce from the jar, and so much better for you. Lighter, tastier, and all with three ingredients + salt/pepper. Oh, and so much better for you.

This week we tried it again with a different kind of chorizo.

 

Alfredo Sauce

8 ounces cooked pasta
2 cups heavy cream (2 Tablespoons reserved)
1 teaspoon salt
1/c cup grated Parmesan or Parmigiano-Reggiano cheese
1 garlic clove minced (optional)
Freshly ground pepper

Prepare the pasta according to the package directions. Carefully reserve one cup of the pasta water to use in the sauce. Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic (if using), and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat. (page 142)

Add any items, leftovers to sauce and pasta. Such as: chicken, broccoli, asparagus, shrimp, sausage, the list is endless.

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