I don't know why nobody ever told me that Alfredo sauce was easy to make, but I've wasted far too much of my life buying the glass jars of commercially made pasta sauce when a great alfredo is almost as easy.
Just last week, we were running a little short in the food department, so it came time to try and scrounge what we could out of what was sitting around in the house. To that end, I collected the following ingredients:
- 2 cans evaporated milk (heavy cream would be better...)
- 1/8 lb. Parmigiano-Reggiano, shredded
- Lots of black pepper
- 1 stick butter
- Garlic salt
- 1 bag egg noodles
I melted the butter while the pasta started boiling. Once completely melted, I added the milk and whisked it all together, then whisked in the pepper and garlic salt. After the egg noodles were done, I drained them thoroughly, put them in the milk mixture, and began to fold in the cheese.
That's it. The best recipes are disgustingly simple. Although, after I ate the noodles, I felt like my heart was going to explode. This is some heavy stuff, friends. Don't get addicted.