Alfredo Sauce

Here’s a simple sauce that offers a whole lot of flavor. Be sure to use freshly-grated parmesan cheese, not the Kraft kind, because that has stabilizers and anti-caking agents that keep it from melting, and it ends up a globby mess. Grating your own cheese is so easy with a MicroPlane Grater and a hunk of Parmagiano Reggiano. By the way, I just read in Cook’s Illustrated that this raw cow’s milk cheese manufactured in the North of Italy really is superior to any U.S. parmesans for a variety of reasons, including animal care and feeding/grazing, hand-processing as opposed to mechanized processing, and aging time. Apparently the U.S. manufacturers of parmesan take quite a few shortcuts, and it shows when put to the taste test. So if you’re ever tempted to replace your more expensive Reggiano with a Wisconsin parmesan, remember that. Creates quite a dilemma for locavores. Unless, of course, you live in Northern Italy.

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Alfredo Sauce

1/4 cup butter
1 cup heavy cream or whipping cream (try to find some that isn’t Ultra-Pasteurized because it thickens better)
1 clove of crushed garlic
1 1/2 cups freshly-grated Parmagiano Reggiano or other high-quality grating cheese
1/4 cup chopped fresh parsley

Melt butter over medium heat in a medium-sized saucepan. Add the cream and heat very slowly for about five minutes, then add garlic and cheese and whisk. Heat through and cook on low until thickened. Stir in parsley. Serve this over fresh fettucine noodles!

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