Ohhhh I can’t believe I’m even sharing this, because everyone loves this alfredo sauce!  It’s taken years for me to perfect it, and now I can not go to any restaurant and think their alfredo is better than mine. Disclaimer: I never said this was healthy!

• 2 cups of heavy whipping cream
• Half a stick of unsalted butter
• 1 1/2 cups of grated Parmesan Reggiano…it shouldn’t cost less than $15
• Kosher salt to taste
• Pinch of nutmeg

Directions:

1. Pour 1 1/2 cups of heavy cream into a pan.  Gently boil (soft boil) for 15 minutes.  Cream should slightly thicken.
2. Add 1 1/2 cups (or a really large handful) of grated Parmesan cheese. It needs to be quality Parmesan. A block will cost around $15.
3. Add remaining 1/4 cup of cream and half a stick of butter. Put pan on simmer.
4. Add pinch of nutmeg and 1 tsp. kosher salt.
5. Stir until cheese is melted and serve.

Quick tips:

– For portobello mushroom alfredo, add chopped mushrooms in with the cream.

– I make this and omit the butter all the time, and it comes out just as good fine.

Until my next delivery ❤