This is a classic creamy-raw sauce. Alfredo is best suited for fluid paste, but can also be served to boiled vegetables or chicken dishes.
Total15 min.The number of servings4
Butter70 gchets2 cluser cream500 mlsolpo tasted ground pepper
- Melt the oil over low heat. Then add finely chopped garlic to it. It needs not to be fried, but to warm it up literally 1-2 minutes, so that it gives its fragrance.
If you keep the garlic in a pan for longer than 2 minutes, it will be fried – and bitterness will appear.
- Pour the cream and, without ceasing to stir, languish the sauce over low heat to a light thicken. The cream mixture should not boil. Salt and pepper to your taste.
Pour grated parmesan at the end and stir the sauce until the cheese is completely dissolved.
- With paste sauce is served immediately, still hot. But Alfredo can be stored in the refrigerator for 3-4 days.