You know how the trend these days is to go all non-traditional with the holiday foods? Instead of the turkey and the ham and the stuffing and all the casseroles (the blessed casseroles, I love 'em so), people try to make tacos and call it Christmas? Or bring a deli tray and call it Easter? Or make seafood gumbo and call it Thanksgiving (totally kidding...my mama's gumbo is better than any blessed casserole this side of the Mason-Dixon and officially what I'm eating if it's even remotely within the realm of reasonable choices).
With the exception of seafood, I am always staunchly on the side of the casseroles.
Well, there was this one time a few years back when all the people (I was in the corner holding a casserole dish above my head and shaking my fist at them) wanted to have Italian for Christmas. Oh, it grieved me so. We can and do have Italiano any old day of the week, right? Only THIS time my cousin whipped up some homemade Alfredo sauce that...well, it changed my life, friends.
Since then I have taken up the Alfredo reins and make this sauce for all my friends in hard places or recovering from some Thing (death, new life, and other occasions in life which summon the deliverance of good food). It has blessed their bones, and I hope it will fill up yours, too.
Just know that it is an awful lot of dairy. We tend to need a dairy fast for the week or so following the consumption of this magical sauce.
-1 stick of salted butter (the real, genuine butter; don't you come at me with no margarine, ya hear?), though 1/2 stick will do just as fine
-3 cloves of pressed garlic (we like ours fresh, but 1-1/2 tsp minced from the jar will work, too)
-1 cup of Parmesan cheese
-1 8 oz. bar of cream cheese (softened for 1 minute in the microwave)
-1 cup whipping cream
-milk to taste
-black pepper to taste
1. Melt your butter in a saucepan (medium-high heat), and add the garlic. Saute for a bit until it starts to turn.
2. Add cream cheese and stir.
3. Add parmesan cheese and cream together. Stir often.
4. Add whipping cream, and stir until sauce is evenly mixed. Stir often to prevent sticking.
5. Add milk to desired consistency. Leave on low heat until sauce is heated throughout.
6. Add black pepper to taste.
*Makes enough for one box of fettucini noodles. If I'm making this for Club Wilson, we just split it and freeze the other half (I am telling you, we cannot take this meal consecutively). It goes really great over any kind of pasta...my kids love it with that frozen cheese-filled ravioli you can get at the grocery store!
Now, what I really enjoy about this recipe is that, for the most part, everything is 1-1-1. Easy to multiply, easy to remember, easy to share. You all know I have a thing with the mathematics, so simplicity is good for me in the kitchen.