Alfredo

Making Alfredo sauce from scratch is easy. This recipe actually reheats well too - you find most alfredo recips separate upon reheating, but this one does not. The proportions here are simple in order to make it relatable to fit your lifestyle and takes all the guesswork out.

I know purists would say you have to use alfredo with this type of noodle and not that - I poo poo that idea and say mix and match whatever you like, even mix white and red to make a pink sauce if you enjoy both or layer them. It's your dining room table - do what you want.

Also, you can play with this sauce as it is a great base. Add herbs or flavorings even pesto is a great addition to this sauce.

1/2 cup cream

1/2 cup unsalted butter (1 stick)

1/2 cup Parmigiano cheese - grated

Put butter into a cold pan and heat over medium until butter has melted. Add cream and whisk until emulsified. Add Parmigiano and whisk until cheese is completely melted. Remove from heat, add salt and pepper to taste if desired. Serve over pasta of choosing or breadsticks.