Alfredo sauce - Insatiably Epicurious

 ALFREDO SAUCE

Ingredients

- 4 cloves garlic, finely minced

- 1 tbsp butter

- 1 tbsp all purpose flour or tapioca flour

- 3/4 cup heavy cream

- 1 1/4 cup whole milk

- 1 cup shaved or grated Parmesan

- 1 tsp Italian seasoning

- 1/2 tsp granulated garlic

- 1 1/2 tsp salt

- 1/2 tsp fresh ground pepper

Directions

1. Set medium pot on low heat. Melt butter and add garlic to sauté. Just as garlic begin to brown, whisk in flour. Continue stirring to thoroughly cook the roux.

2. In a medium bowl, stir in cream and milk to combine. Dribble 1/4 cup of cream mixture into pot and continue whisking. As it begins to thicken, dribble in more of the cream mixture about 1/4 cup at a time and continue whisking. Slowly raise the heat a bit at a time and continue whisking in the remainder of the cream mixture. Slowly combining the liquid with the roux will help thicken the bechamel. Do not raise heat beyond medium.

3. As the bechamel simmers, slowly add Parmesan a handful at a time and whisk until combined.

4. Add Italian seasoning, granulated garlic, ground pepper, and salt.

5. Serve with pasta of your choice. Enjoy!

Elaine’s Fettuccine Alfredo

Elaine’s Fettuccine Alfredo

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)

INGREDIENTS
 Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 ½ cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
 Freshly ground pepper to taste

PREPARATION

Bring 6 quarts generously salted water to a boil.

While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.

Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.