In my experience with Alfredo, you gotta let the cream come to a boil to even enable thickening; even then it’s not a given. I also use much less cream, only 6oz-1cup most of the time, 3 tbsp butter, and a random, unmeasured amount of parmesan. You can use half and half instead of cream, but I accidentally bought “fat free cream” (???) once and the sauce came out ultra runny and weirdly sweet.
Melt butter, add cream, and let it boil/froth over. Maybe let it froth up twice, and then back the heat down to a simmer for the last few minutes. I add the cheese while the pasta’s in a strainer. I’m agnostic about whether the heat should be off to add cheese, but the heat should be pretty low at the very most.
I also keep around a big jar of pre-diced garlic and put roughly 1-2 teaspoons of the garlic juice in there, after it’s frothed.
I think Alfredo pasta goes great with roasted broccoli to soak up the extra sauce
In my experience with Alfredo, you gotta let the cream come to a boil to even enable thickening; even then it’s not a given. I also use much less cream, only 6oz-1cup most of the time, 3 tbsp butter, and a random, unmeasured amount of parmesan. You can use half and half instead of cream, but I accidentally bought “fat free cream” (???) once and the sauce came out ultra runny and weirdly sweet.
Melt butter, add cream, and let it boil/froth over. Maybe let it froth up twice, and then back the heat down to a simmer for the last few minutes. I add the cheese while the pasta’s in a strainer. I’m agnostic about whether the heat should be off to add cheese, but the heat should be pretty low at the very most.
I also keep around a big jar of pre-diced garlic and put roughly 1-2 teaspoons of the garlic juice in there, after it’s frothed.
I think Alfredo pasta goes great with roasted broccoli to soak up the extra sauce