Alfredo: Simple and Sophisticated



Again, a wonderful tasty dish made by my 11 years old son, JT :) Eye-pleasing, but most of all, absolutely divine!

 

Part I:

1/4 cup butter ( it has to be real butter or it will get really oily)
1 cup heavy cream
1 1/2 cups grated parmesan cheese
1/8 teaspoon Pepper 

Part II (optional):

2 tbsp. olive oil

½ cup diced onions

4 cloves garlic

1 cup cooking wine or dry white wine

About 8 – 10 cherry tomatoes

¼ cup basil

 

Put all of part I in a pan on medium heat.  Stir frequently until the butter is melted and everything is well blended. You want to make sure to heat it on medium heat or it will not set up right.  Keep mixing it, once it starts to get a few bubbles and thickens take off heat.  Do NOT let it come to a full rolling boil or the sauce will get really thick and the oil will separate. Serve over your favorite pasta. 

Hold on! Don’t serve the sauce over your pasta yet. If you want more for your palate, try this:  

For Part II, sauté the garlic and onions in the olive oil until the onions are translucent. Add the cooking wine (or dry white wine) and on medium heat, reduce to about half. Add the cherry tomatoes, stir gently, and cook for about 5 – 7 minutes. Add the basil, and cook for about 2 – 3 minutes. Remove from heat. Add Part I, mix gently, and ooh, la, la…awesome-ness is done (that’s what my son said when he tasted it). 

A little secret that I’ve learned from my son: Add a clove of crushed garlic while boiling the pasta and a bit of salt. More awesome-ness!