This is not your average everyday Alfredo sauce, no indeed, this recipe comes direct from ‘the old country,’ as they say. My granddaughter’s great grandmother on her father’s side, her Nonna, was from Italy, and while here on her last visit, she took the time to teach the younger generation how to make real Alfredo sauce. Nonna was 102 years young at the time, and as the story goes, didn’t look a day over 50. The result I suppose of growing all her own vegetables, making her own pasta from unadulterated Italian flour, and consuming pure Olive oil. If you are looking for a low fat, restricted calorie sauce, this is not your recipe! This Alfredo is the real deal. I am not a fan of long introductions to recipes, so I am going to go right to it. All ingredients can be found at your favorite grocer, unless you’re making your own Fettuccine from Italian flour to go with it. That might be a special order product. But this rich sauce can be served over regular store bought pasta, and it’s still amazing. It’s also delicious poured over grilled or sauteed chicken breast and is great served up with roasted broccoli and garlic bread.
Ingredients
- ¼ cup Butter (Melted)
- 3 cloves minced Garlic (or more if you like)
- 1 Teaspoon Italian Seasoning
- 2 cups Whole Milk Ricotta Cheese
- 1 teaspoon salt
- pepper to taste
- 1 cup Heavy Whipping Cream
- 1 cup shredded parmesan
Instructions
- Add butter, Italian seasoning and garlic to medium saucepan.
- Simmer over low heat for 2 – 4 minutes until fragrant.
- Add Ricotta cheese stirring continually until it becomes creamy and loosens up.
- Add heavy cream and stir for about 1 minute.
- Whisk in parmesan until fully melted and thickened. Add salt and pepper.
- Serve over your favorite pasta, to your favorite people. It’s rich and delicious.
Bon Appetit!
