Alfredo Sauce

Oh, life will never be the same at our house.  K1 has always loved Alfredo Sauce.  Whenever I announce that we're having spaghetti for dinner, she has asked, "With white sauce?"  When she hears that, no, unfortunately it's red sauce, she lets out a moan and complains.  Her favorite pizza is Mac and Cheese pizza, with Alfredo Sauce on it instead of pizza sauce.  She loves it on her chicken, her broccoli, and just about any other excuse she can find to consume it in mass amounts.

So when she came home today, walked in the kitchen and asked what was for dinner, I had a pleasant surprise for her.  "I'm making Fettucine."  "With what?"  "Alfredo sauce."  "But that's not white sauce, it comes in a jar."  "Not anymore."  And the rest is history.  She devoured her plate and even asked for seconds.  I love family dinner time like that.

This Alfredo Sauce is so wonderfully creamy and cheesy.  The perfect combination.  And it was light
enough, but had just the right amount of flavor, to be able to eat it with just about anything.  Even grilled pineapple!  Okay, maybe not grilled pineapple.  But you get the point.  It would be great with fish, vegis, poultry, and pasta.  We love it on Barilla's® Whole Grain Linguini with chicken tenderloins and freshly steamed brocolli.  Mmmmmmm.  A meal after a mother's heart.

Alfredo Sauce


3 Tbs. unsalted butter
2 Tbs. olive oil
3 garlic cloves, minced
2 cups heavy whipping cream
1/2 tsp. white pepper
1/2 cup Parmesan cheese, grated
1 1/2 cup Mozzarella cheese, grated


1. In a medium saucepan, melt butter over medium heat.  Add olive oil and garlic cloves.  Sautee garlic for 2 minutes.

2. Add heavy whipping cream and pepper.  Cook over medium heat until mixture begins to simmer, stirring frequently.  Add Parmesan cheese and allow to cook, stirring constantly, for 8 minutes.

3. Add Mozzarella cheese and stir until cheese has melted completely.  Remove from heat and serve.

Serves 4

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