Saturday, April 14, 2012

Amazing Garlic Alfredo Sauce!

 What makes this alfredo so amazing? How about the fact that there is no cream in it? Or maybe it's the non-oily nature of the sauce when it's reheated? But it might just be the simple deliciousness of it! Our whole house smelled of garlicky goodness while this was cooking. It came together so fast-so make sure you have all your ingredients ready before you start.

We really couldn't tell that there wasn't any cream, as the sauce was gooey and amazing. The lack of cream meant that, when reheated, this alfredo doesn't separate and get all oily. In this house, that makes this recipe a keeper! So, let's recap: yummy, garlicky, easy, quick, delicious, AND it reheats well. Score!
Garlic Alfredo Sauce
*From Mel's Kitchen Cafe

4 tablespoons butter
6 cloves garlic, finely minced
8 ounces of cream cheese (you can use low fat), softened and cut into pieces
2 cups milk (1% or 2% both work just fine)
1 1/2-2 cups grated parmesan cheese
1/2-1 teaspoon ground black pepper, to taste
1/2-1 teaspoon Kosher salt, to taste
1 pound fettuccine

In a large pot, boil noodles in salted water until just al dente.

In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly to make sure the garlic doesn't burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it comes together to form a smooth, creamy paste.

Add the milk about 1/4 cup at a time, whisking as you go to fully incorporate it into the sauce. Stir in the parmesan cheese, pepper, and salt. Stir until the cheese is melted and the sauce is the desired consistency. The longer you cook it, the thicker the sauce will get. Serve immediately.


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