My take on classic Alfredo sauce

It annoys me to no end when food blogs force you to scroll past nine paragraphs of drivel before allowing you to see the only thing you want to see: THE RECIPE. I vow to never do this to you.

alfredo

Linda’s Alfredo Sauce

  • 2 T unsalted butter (I use European style Plugra)
  • 1.5 T flour
  • 1 C whole milk
  • 2 cloves roasted or oil-pickled garlic, minced (use fresh for a stronger bite)
  • 1/2 t salt (Himalayan pink)
  • 1/4 t white or pink pepper
  • 1/4 – 1/3 C freshly grated Parmigiano-Reggiano
  • 1 egg yolk

Melt butter in a wide saucepan over low heat until foamy. Whisk in flour to form a roux. Slowly stir in milk and remaining ingredients. For a thicker sauce, add more cheese or a dollop of something creamy (crema, plain yogurt, labneh, etc.). To thin it out, add more milk or omit egg yolk.

Toss with wide, flat noodles like fettuccine or linguine, or penne, or shells. Bulk it up with some broccoli or shrimp. Garnish with a sprinkle of sumac and/or fresh parsley. I like to squeeze a bit of fresh lemon on most everything for a refreshing kick of zing.

Note: Please never, ever, ever substitute Parmigiano-Reggiano for that mystery product found in a green can. Because I love you.

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