This is it folks. My new go-to alfredo sauce. It was PERFECT. I've never had such a wonderful and easy alfredo sauce. I made it twice in 1 week, added pesto the second time. One of the nice things about it is the amount it makes. I cooked about 10-12oz of pasta the first time, and had to add some pasta water to thin the sauce out a bit. Not because there wasn't enough sauce, it had just thickened up and wouldn't mix into the pasta very well. Perfect tasting, the sauce wasn't too thick. And it made just enough for about 4 people. I like it when I don't have piles of leftovers.
The second time, less noodles, and no extra water was added. Still perfect tasting! I think the pesto helped thin it out a little bit.
My favorite part? The lemon zest. Oh my. I had no idea that little bit of lemon zest would help it taste so fresh and fantastic. Don't forget that part. It's necessary!
Posted at: http://recipesofacheapskate.blogspot.com
adapted from: Food Network
- 1 Tbsp butter
- 1 clove garlic, minced
- zest from 1 lemon
- 2-3 tsp flour
- 1 cup milk (or combo of heavy cream, 1/2 & 1/2, and milk)
- salt and pepper
- 1 Tbsp cream cheese
- 3/4 cup grated parmesan cheese
- 1 1/2 Tbsp dried parsley
- 1/2 bunch chopped asparagus
- 12-16 oz pasta
When the pasta is about halfway done cooking, add the chopped asparagus. When it's completely done, reserve 1 cup of the water, and then drain it. Mix together the sauce and the pasta, and add some of the pasta water as needed to loosen the sauce.
MY NOTE: This is also perfect to add about 1/4-1/3 cup pesto and have a creamy pesto sauce for your pasta!